Ribbon Salad - cooking recipe

Ingredients

1 pkg. each: lime, lemon, orange and red jello (small pkg.)
2 c. milk
1 c. sugar
1 pt. sour cream
2 pkg. unflavored gelatin (2 envelopes)
2 tsp. vanilla

Preparation

Dissolve each package of jello in 1 cup boiling water separately*.
Add 1/2 cup cold water to each.
Put lemon jello in a 9 x 13-inch pan.
Refrigerate 35 to 45 minutes.
Boil milk and add sugar; dissolve gelatin in 1/2 cup of cold water, then add to milk mixture.
Add vanilla to sour cream, then add to milk mixture.
Blend well with mixer (this is white).
Add 1 1/2 cups white mixture to pan of lemon jello after jello has set up firm. Refrigerate and set.
Add orange - set, 1 1/2 cups white mixture - set, lime - set, white - set and red - set.
Be sure to stir white mixture a little before measuring each 1 1/2 cups.