Seven Layer Ribbon Jello - cooking recipe

Ingredients

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

Preparation

Dissolve Knox gelatine in 1/2 cup cold water. Boil milk and strain. Add sugar, vanilla and sour cream.
Mix 1 cup boiling water and 1/2 cup cold water to each box of jello (making 1 box at a time).
Pour into 13 x 9-inch glass pan.
Chill.
Then pour 1 1/2 cups white mix over jello.
Chill again.
Repeat jello and white mixture and chill between each layer, end with cherry jello on top.