Ribbon Salad - cooking recipe

Ingredients

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

Preparation

Dissolve each jello in 1 cup boiling water; add 1/2 cup cold water to each.
Place one flavor in refrigerator in lightly greased salad glass dish (13 1/2 x 8 3/4-inch).
Bring 2 cups of milk to a boil; add one cup of sugar and stir until dissolved.
Dissolve 2 packages of Knox gelatine in 2 cups cold water.
Add gelatin mixture to milk and sugar mixture.
Mix vanilla in sour cream.
Add to gelatin mixture.
Beat with mixer until well blended.
When mixture is fairly cold, measure 1 1/2 cups and spoon gently over first layer of jello.
Refrigerate until set.
When white layer is set, add another jello layer.
Continue to do this until you have completed the 7 layers.