1 (6 oz.) pkg. red, green, orange or lemon Jello
2 c. hot water
1 c. cold water

Make this mixture night before. This portion must be solid.

BAVARIAN CREAM:

1 pt. half and half
3/4 c. or 1 c. sugar
1 pt. sour cream
2 sm. pkg. Knox gelatin
1/2 c. cold water

Take coffee cream and sugar and bring to a boil; set aside. Take 2 packages Knox gelatin and dissolve in half cup of cold water, then mix Knox gelatin to your coffee cream mixture. When lukewarm, add sour cream and beat in the electric mixer, set aside in refrigerator for about 1 hour. Then cut your Jello in small cubes, add to cream mixture. Use wooden spoon. Add 3/4 cup chopped nuts. Use 9 x 13 x 2 inch pan.