1 (3 oz.) box raspberry Jello
1 (3 oz.) box orange Jello
1 (3 oz.) box lime Jello
1 (3 oz.) box lemon Jello

Dissolve each in 1 cup boiling water, then add 1/2 cup very cold water. Pour first layer in 9x13 inch glass baking dish and refrigerate 30-40 minutes. Allow remaining flavors of Jello to cool on sink in uniformly sized bowls.

CREAM FILLING:

2 c. milk
1 c. sugar
2 tsp. vanilla
1 pt. sour cream
2 sm. pkgs. Knox unflavored gelatin

Bring milk to boil constantly stirring. Add sugar and stir until dissolved. Stir sour cream in separate bowl until smooth. Dissolve Knox gelatin in 1/2 cup cold water, stirring with fork until slightly thickened. Add to hot mixture, blending thoroughly.

SLOWLY add hot mixture to sour cream, stirring constantly. Add vanilla last. Carefully spoon 1 1/3 cup cream filling on Jello layer and return to refrigerator for 15 to 20 minutes. Carefully spoon next layer to set completely 30-40 minutes for Jello and 15-20 minutes for cream layers. Last layer will be cream. Keep cream layer near stove to prevent from thickening too fast.