RIBBON JELLO 1
1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. strawberry Jello
2 envelopes Knox gelatin
2 c. milk
1 c. sugar
1 pt. sour cream
2 tsp. vanilla
Grease a 9 x 13 inch glass dish with butter or oleo. Dissolve 1 package Jello with 1 cup cold water. Pour into dish until set. In a saucepan bring 2 cups milk to a boil. Add 1 cup sugar, mix until sugar is dissolved. Dissolve 2 packages Knox gelatin in 1/2 cup cold water. Add to milk and sugar. Combine 1 pint sour cream and 2 teaspoons vanilla. Add to milk until blended. When this mixture is fairly cool put 1/1 2 cups on Jello layer. Set in refrigerator until set. When it is sticky to touch it is ready for next layer of Jello. Alternate with sour cream mixture. Ending with layer of Jelly. Keep our cream mixture in saucepan between layers to keep from setting up. Keep over warm water.