Ribbon Salad - cooking recipe

Ingredients

2 envelopes Knox gelatine
2 c. sweet milk
2 c. sour cream
1 c. sugar
1 tsp. vanilla
1 box yellow jello
1 box orange jello
1 box green jello
1 box red jello

Preparation

Dissolve Knox gelatine in 1/2 cup cold water.
Heat 2 cups sweet milk to almost boiling point.
Add gelatine mixture.
Beat until creamy the sour cream, sugar and vanilla.
Add to preceding mixture.
Blend and divide mixture into 3 equal parts; set aside. Beginning with yellow jello, let set in a baking dish until firm. Spoon on 1 part sour cream.
After this sets, alternate the color jello.
End with red jello.
Makes 12 servings.