Ribbon Salad

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.