Ribbon Jello - cooking recipe

Ingredients

1 (3 oz.) box cherry jello
1 (3 oz.) box lime jello
1 (3 oz.) box orange jello
1 (3 oz.) box lemon jello
2 c. milk
1 c. sugar
1/2 c. cold water
2 pkg. Knox gelatine
2 c. sour cream
2 tsp. vanilla

Preparation

Bring to boil 2 cups milk and 1 cup sugar.
Cool.
Dissolve Knox gelatine in 1/2 cup water.
Put into warm milk and sugar. Bring to a boil and remove from heat.
Cool and stir in 2 cups sour cream and vanilla.
Beat until creamy; set aside.
Mix jello, one box at a time.
Use 1 3/4 cups boiling water to each box.
Pour first box, after dissolved, into a 9 x 13-inch baking pan.
Chill. When set, pout 1/4 of sour cream mixture and spread evenly.
Then prepare second box of jello and repeat until all is used.