RIBBON SALAD 
1 (3 oz.) pkg. each of cherry, lime, orange, black cherry & lemon Jello (or any five assorted flavors)
1 1/2 c. boiling water

Mix each variety with water in separate bowl.

Mix 2 pkg. Knox gelatin in 1/2 c. cold water.

Mix 2 cups milk with 1 cup sugar and heat until dissolved. Remove from heat. Add 2 teaspoons vanilla and gelatin mixture. Cool slightly.

When cooled, mix 2 cups sour cream into milk, sugar, and Knox gelatin mixture. Pour cherry Jello mixture in bottom of 10 x 14-inch Pyrex dish and let set for approximately 30 minutes. Then pour 2/3 cup of white gelatin mixture over set jello and let set 30 minutes. Top with lime Jello and let set 30 minutes. Continue with layer of white gelatin mixture, let set 30 minutes. Continue with orange Jello layer, then white mixture, etc., letting each layer set in between; top with lemon Jello (or whatever color combinations you choose). Makes a pretty serving!

 

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