RIBBON JELLO 7
5 sm. boxes assorted Jello
15 tbsp. cold water (3 tbsp. per box)
1 2/3 c. sour cream (1/3 c. per box)
5 c. boiling water
Start by mixing first box Jello with 1 cup boiling water. Divide this mix in half and to one part add 1/3 cup sour cream, this makes the bottom layer. (Best in glass 9 x 13 pan). Place this in refrigerator for 20 minutes. Next mix 3 tablespoon of cold water to remaining mix, pour over set Jello. Wait 20 minutes. Continue with next color of Jello. Make at least one box ahead all but adding the cold water.