Strawberry Cheesecake Salad

2 (3 ounce) boxes strawberry gelatin
1 cup boiling water
2 (10 ounce) packages frozen sliced strawberries, partially thawed
1 (20 ounce) can crushed pineapple, drained
3 medium bananas, mashed
1/2 cup walnuts or pecans, coarsely chopped
2 (10 1/2 ounce) packages unbaked cheesecake mix

Dissolve gelatin in boiling water; stir in fruit and nuts. Pour 1/2 of gelatin mixture into a 9 x 13 x 2-inch pan or a large glass bowl; chill until firm.

Store remaining gelatin mixture at room temperature.

Prepare cheesecake filling according to package directions; reserve graham cracker crumbs for other uses. Spoon cheesecake filling over congealed fruit mixture. Spoon remaining gelatin mixture over filling and chill until firm.

Yield: about 18 servings