Ribbon Salad

1 (3 oz.) pkg. cherry Jell-o

1 (3 oz.) pkg. lemon Jell-o

1 (3 oz.) pkg. lime Jell-o

1 (3 oz.) pkg. orange Jell-o

2 cups milk

2 (.25 oz.) pkgs. unflavored gelatin

1 cup white sugar

1 (16 oz.) container sour cream

2 t. vanilla extract

---

In a medium saucepan, boil milk and sugar. Cool completely, but do not refrigerate. Dissolve each package of flavored gelatin separately in 1½ cups of boiling water. Set aside. Dissolve unflavored gelatin in ½ cup of warm water. Add with sour cream to cooled milk and sugar mixture. Set aside. Spread gelatin of one color on the bottom of a 9x13” pan. Chill in refrigerator until set. Then put 1-1/3 cup of the sour cream mixture on the chilled, firm layer of gelatin. Keep alternating these until all gelatin is used. Be sure to chill after each addition of gelatin. Makes 12-15 servings.