Ribbon Salad

Directions

1. 1
   Dissolve Knox gelatine in 1/2 cup cold water.
2. 2
   Heat 2 cups sweet milk to almost boiling point.
3. 3
   Add gelatine mixture.
4. 4
   Beat until creamy the sour cream, sugar and vanilla.
5. 5
   Add to preceding mixture.
6. 6
   Blend and divide mixture into 3 equal parts; set aside. Beginning with yellow jello, let set in a baking dish until firm. Spoon on 1 part sour cream.
7. 7
   After this sets, alternate the color jello.
8. 8
   End with red jello.
9. 9
   Makes 12 servings.