Ribbon Jello

1. 1

   In separate small bowls, dissolve each of the fruit jellos in 1 1/2 cups of boiling water.

2. 2

   Set aside to get syrupy.

3. 3

   Combine sugar and milk.

4. 4

   Heat until sugar is dissolved.

5. 5

   Mix Knox gelatine and water and heat until dissolved.

6. 6

   Combine milk mixture with Knox gelatine mixture and add vanilla.

7. 7

   Gradually mix in sour cream.

8. 8

   In a 10-cup dish or mold, layer one jello, then 1/4 cup sour cream mixture, another jello, another 1/4 cup sour cream, until all are used.

9. 9

   Each layer should be nearly firm before adding the next layer.

* Per serving · 4 servings · Values may vary.

No additional tips available.