In a bowl, combine the Jello, boiling water , and sugar together. Stir together for about 2 minutes until dissolved.

Refrigerate until thick and syrupy. Then mix in the raspberries and crushed pineapple. Carefully pour into a 9 x 13 inch dish.

Slice the bananas into the mixture. Use a spoon to make sure the bananas get pressed down into the Jello mixture.

Refrigerate overnight or until set. Serve topped with whipping cream. Serves 12.