6 (3 oz.) boxes assorted Jello
1 (16 oz.) container sour cream
6 c. boiling water

Dissolve one box Jello with one cup boiling water. In separate bowl, mix 1/2 cup of dissolved Jello and 1/3 cup sour cream. Pour into bottom of 9 x 13 x 2 inch cake pan. Place on level shelf of refrigerator until set. Add 1 tablespoon of cold water to remaining dissolved Jello and pour gently over set layer in refrigerator. Repeat with remaining boxes of Jello