Seven Layer Rainbow Salad(Serves 16)

• 1 (3 oz.) pkg. each: lime, orange, lemon and cherry jello
• 1 1/2 c. water to each pkg. jello
• 2 c. milk
• 2 envelopes Knox unflavored gelatine
• 1/2 c. cold water
• 1 pt. sour cream
• 1 c. sugar
• 2 tsp. vanilla

1. Soften Knox gelatine in cold water.
2. Bring milk to boil.
3. Add sugar and dissolve.
4. Add softened gelatine and cool slightly.
5. Add sour cream and vanilla and beat on low speed.
6. Set aside to cool. Be sure to keep cream mixture at room temperature.
7. In four separate containers, dissolve each package jello in 1 cup hot water, then add 1/2 cup cold water.
8. Oil a 9 x 13-inch clear glass baking dish.
9. Pour in lime jello; refrigerate until firm.
10. Add 1 1/2 cups cream mixture.
11. Refrigerate until firm.
12. Continue with remaining jello and cream mixture, ending with cherry jello on top.
13. Make sure layers are set before adding each addition. Refrigerate 4 to 5 hours before cutting.

lime, water, milk, unflavored gelatine, cold water, sour cream, sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=770322 (may not work)