Rainbow Salad

Name: Rainbow Salad
Ingredients: 1 large (6 oz.) pkg. Jell-O (one color); 1 large (6 oz.) pkg. Jell-O (contrasting color); 2 pkg. Knox gelatine; 2 c. milk, scalded; 1 c. sugar; 1 tsp. vanilla; 1 large container sour cream; water

8 ingredients

8 steps

Ingredients

1 large (6 oz.) pkg. Jell-O (one color)
1 large (6 oz.) pkg. Jell-O (contrasting color)
2 pkg. Knox gelatine
2 c. milk, scalded
1 c. sugar
1 tsp. vanilla
1 large container sour cream
water

Directions

1

Dissolve Jell-O in separate bowls with 1 cup water each.
2

Add 3/4 cup very cold water to each; set aside.
3

Dissolve Knox gelatine in 1/2 cup cold water in large bowl; set aside.
4

Add sugar and vanilla to scalded milk; pour into bowl with Knox. Gradually add and stir smooth the sour cream (be careful, or it will curdle).
5

While the cream mixture cools slightly, begin layering the salad.
6

If using a large casserole, layer by 1-cup measures.
7

Let set in refrigerator 15 to 20 minutes for each layer, checking often, until the layer is just hard enough to allow the next to be added.
8

If using 2 small casseroles, layer by 1/2-cup measures.