Rainbow Molded Salad(Serves About 25 People)

• 1 (3 oz.) pkg. strawberry Jell-O
• 1 (3 oz.) pkg. orange Jell-O
• 1 (3 oz.) pkg. lime Jell-O
• 2 (3 oz.) pkg. raspberry Jell-O
• 2 envelopes Knox gelatine
• 1 (1 lb.) can fruit cocktail
• 1 (1 lb.) can wild blueberries
• 1 pt. (16 oz.) sour cream
• 1 c. (8 oz.) half and half cream
• 1 tsp. vanilla extract
• 1 c. sugar

1. Grease a large Bundt cake pan with Crisco (not oil).
2. Dissolve the strawberry Jell-O in 1 cup of boiling water and after cooling, place into greased pan.
3. Allow to set before adding next layer of Jell-O.
4. Dissolve orange Jell-O in 3/4 cup boiling water.
5. Add 1/4 cup of juice from fruit cocktail and allow to cool.
6. Add fruit from can and add to strawberry Jell-O in mold after it has set.
7. Add orange Jell-O layer.
8. Dissolve lime Jell-O in 1 cup boiling water and add to orange mixture after it has set.

strawberry jello, orange jello, lime jello, raspberry, gelatine, fruit cocktail, wild blueberries, sour cream, cream, vanilla extract, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267239 (may not work)