Ribbon Jello - cooking recipe

Ingredients

1 (3 oz.) pkg. each jello: cherry, orange, lemon and lime
1 pt. sour cream
2 c. milk
1 c. sugar
3/4 c. water
2 envelopes Knox gelatine
2 tsp. vanilla

Preparation

In separate small bowls, dissolve each of the fruit jellos in 1 1/2 cups of boiling water.
Set aside to get syrupy.
Combine sugar and milk.
Heat until sugar is dissolved.
Mix Knox gelatine and water and heat until dissolved.
Combine milk mixture with Knox gelatine mixture and add vanilla.
Gradually mix in sour cream.
In a 10-cup dish or mold, layer one jello, then 1/4 cup sour cream mixture, another jello, another 1/4 cup sour cream, until all are used.
Each layer should be nearly firm before adding the next layer.