Rainbow Salad - cooking recipe

Ingredients

cherry, lemon, lime and orange jello
1 1/2 c. water each
2 c. milk
1 c. sugar
2 envelopes gelatin
4 Tbsp. cold water
1 pt. sour cream
1 tsp. vanilla

Preparation

Use a 9 x 13-inch glass pan.
Mix 1 cup of boiling water with each box of jello; stir until dissolved and add 1/2 cup cold water; let stand.
Put first jello mixture in 9 x 13-inch pan; refrigerate for at least 20 minutes until firm.