Rainbow Salad

1. 1

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

2. 2

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

3. 3

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

4. 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. 5

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

6. 6

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

7. 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. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.