Pour strawberry jello, hot water and ice cream in 11 x 13-inch glass pan.
Make a lemon jello with 1 cup hot water and 1/2 pint of ice cream.
Same as last with orange jello.
With lime jello, make as other.
Pour each jello as first.
Makes ribbon jello.
Add 2 cups boiling water and 1 1/2 cups cold water to the lime jello; let set.
Add 1 cup boiling water to the lemon jello.
Beat in the cream cheese.
Cool.
Add marshmallows, pineapple and whipping cream.
Pour over green mixture; let set.
Add 2 cups boiling water and 1 1/2 cups cold water to the red jello.
Cool and pour over all.
Let set.
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.
Mix first flavor of jello with 1 1/2 cups
Take cherry jello
and\tdissolve
with\
Mix 1 cup boiling water with grape jello using wooden spoon. Dissolve thoroughly.
Add 1/2 of this jello mixture to 1/3 cup sour cream.
Stir slowly until sour cream is mixed in.
Pour that sour cream-jello mixture into 13 x 9-inch glass pan.
Let set for 30 minutes in refrigerator.
Add 2 tablespoons of cold water to remaining jello, stir and pour slowly over mixture already in glass pan.
Set for 30 minutes in refrigerator.
Repeat process for each package of jello in order given.
Cut into squares.
Enjoy.
Prepare one pkg of Jello using 1 Cup boiling water
Dissolve 1 package strawberry jello in 1 cup boiling water. Add 1/2 cup cold water.
Pour in a 9 x 13-inch pan and chill until firm.
Dissolve next package of strawberry jello in 1 cup boiling water, then add 1/2 cup evaporated milk.
Pour over first layer and chill until firm.
Repeat steps 1 and 2 with remaining jello flavors.
Chill until firm.
Cover with Cool Whip.
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.
Dissolve lime jello in 2 cups hot and 2 cups cold water.
Put in 9 x 13-inch pan and let set.
Combine lemon jello, 1 cup hot water and 1/2 cup marshmallows until melted.
Add crushed pineapple (including juice) and cream cheese.
Cool and add 1 cup Cool Whip and 1 cup salad dressing.
Chill to thicken.
Pour over lime jello; let set.
Dissolve red jello in 2 cups hot water and 2 cups cold water.
Pour over lemon jello and let set.
Serve.
In separate small bowls, dissolve each of the fruit jellos in 1 1/2 cups of boiling water.
Set aside to get syrupy.
Combine sugar and milk.
Heat until sugar is dissolved.
Mix Knox gelatine and water and heat until dissolved.
Combine milk mixture with Knox gelatine mixture and add vanilla.
Gradually mix in sour cream.
In a 10-cup dish or mold, layer one jello, then 1/4 cup sour cream mixture, another jello, another 1/4 cup sour cream, until all are used.
Each layer should be nearly firm before adding the next layer.
Dissolve 1 package cherry jello in 1 cup boiling water.
Divide in 1/2.
Add 3 tablespoons water to 1/2 and add 1/3 cup sour cream to other 1/2.
Pour the 1/2 with water in 13 x 9-inch pan.
Let set until firm.
Then pour over that the mixture of jello and sour cream.
Chill until firm.
Do the same with the lime jello and pour on top of cherry jello, chilling until firm after each layer. Refrigerate until ready to serve.
Dissolve 1 package jello in 1 1/4 cups boiling water.
Pour 3/4 cup into 9-inch square pan or 6-cup ring mold.
Chill until set but not firm, about 15 minutes.
Chill remaining jello in bowl. Gradually blend in 3 tablespoons sour cream.
Spoon over jello in mold.
Chill until set but not firm, about 15 minutes.
Repeat with each remaining flavor of jello chilling dissolved gelatin before measuring and pouring into mold.
Chill at least 2 hours.
Cut in wedges or rectangles.
Makes 12 servings.
aking dish.
Dissolve lime jello in 1 cup boiling water
Boil 2 cups whole milk and 1 cup sugar.
Soften 2 packages of gelatin in 1/2 cup cold water. Heat over medium heat until dissolved. Add to milk and sugar.
Add 2 cups sour cream, 2 teaspoons Vanilla and beat until creamy. Set aside. *Do not refrigerate.
Prepare first color of jello (3 oz pkg). Pour into pan and refrig. Until firm.
Pour 1 1/2 cup white mix over it and refig. For 1/2 hour.
Repeat with each color of jello.
Dissolve 1 package jello in 1 cup boiling water.
Add 4 tablespoons cold water.
Set aside 1/2 cup of mixture.
Put in 1/3 cup sour cream.
Pour remaining in a 9 x 12-inch glass pan.
Set until firm, at least 1/2 hour.
Pour on sour cream mixture; set 1/2 hour.
Dissolve jello in boiling water.
Stir in cold water.
Chill until set.
Mix and dissolve lemon jello, hot water and cold water. Refrigerate until semi-thick.
Fold in remaining ingredients. Chill in 9 x 12-inch pan until firm.
nto 3 parts.
Layer jello in desired order.
(Red
Combine 1 package of Jello to 1 cup of boiling water and then divide.
For first half mix with 1/3 cup sour cream.
For the second half add 3 Tablespoons cold water.
In a 9x13 glass casserole dish place sour cream layer first.
Set in fridge for 20 to 25 minutes to chill.
Add Jello / water mixture next.
Let set for 20 to 30 minutes.
Repeat above process with the next Jello color until you have a total of 12 layers total.