Ribbon Jello

• 1 (3 oz.) box cherry jello
• 1 (3 oz.) box lime jello
• 1 (3 oz.) box orange jello
• 1 (3 oz.) box lemon jello
• 2 c. milk
• 1 c. sugar
• 1/2 c. cold water
• 2 pkg. Knox gelatine
• 2 c. sour cream
• 2 tsp. vanilla

1. Bring to boil 2 cups milk and 1 cup sugar.
2. Cool.
3. Dissolve Knox gelatine in 1/2 cup water.
4. Put into warm milk and sugar. Bring to a boil and remove from heat.
5. Cool and stir in 2 cups sour cream and vanilla.
6. Beat until creamy; set aside.
7. Mix jello, one box at a time.
8. Use 1 3/4 cups boiling water to each box.
9. Pour first box, after dissolved, into a 9 x 13-inch baking pan.
10. Chill. When set, pout 1/4 of sour cream mixture and spread evenly.
11. Then prepare second box of jello and repeat until all is used.

cherry jello, lime jello, orange jello, lemon jello, milk, sugar, cold water, gelatine, sour cream, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380080 (may not work)