Ribbon Salad

Directions

1. 1
   Dissolve each package of jello in 1 cup boiling water separately*.
2. 2
   Add 1/2 cup cold water to each.
3. 3
   Put lemon jello in a 9 x 13-inch pan.
4. 4
   Refrigerate 35 to 45 minutes.
5. 5
   Boil milk and add sugar; dissolve gelatin in 1/2 cup of cold water, then add to milk mixture.
6. 6
   Add vanilla to sour cream, then add to milk mixture.
7. 7
   Blend well with mixer (this is white).
8. 8
   Add 1 1/2 cups white mixture to pan of lemon jello after jello has set up firm. Refrigerate and set.
9. 9
   Add orange - set, 1 1/2 cups white mixture - set, lime - set, white - set and red - set.
10. 10
    Be sure to stir white mixture a little before measuring each 1 1/2 cups.