Rainbow Salad

• 1 large (6 oz.) pkg. Jell-O (one color)
• 1 large (6 oz.) pkg. Jell-O (contrasting color)
• 2 pkg. Knox gelatine
• 2 c. milk, scalded
• 1 c. sugar
• 1 tsp. vanilla
• 1 large container sour cream
• water

1. Dissolve Jell-O in separate bowls with 1 cup water each.
2. Add 3/4 cup very cold water to each; set aside.
3. Dissolve Knox gelatine in 1/2 cup cold water in large bowl; set aside.
4. Add sugar and vanilla to scalded milk; pour into bowl with Knox. Gradually add and stir smooth the sour cream (be careful, or it will curdle).
5. While the cream mixture cools slightly, begin layering the salad.
6. If using a large casserole, layer by 1-cup measures.
7. Let set in refrigerator 15 to 20 minutes for each layer, checking often, until the layer is just hard enough to allow the next to be added.
8. If using 2 small casseroles, layer by 1/2-cup measures.

o, gelatine, milk, sugar, vanilla, sour cream, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432999 (may not work)