3 oz. pkg. lime Jell-O
3 oz. pkg. orange Jell-O
3 oz. pkg. lemon Jell-O
3 oz. pkg. cherry Jell-O
2 c. milk
1 c. sugar
6 c. boiling water
2 pkg. Knox unflavored gelatine
1/2 c. cold water
2 tsp. vanilla
1 pt. sour cream

Grease lightly with salad oil a 9 x 13 x 2-inch Pyrex glass pan. Dissolve lime Jell-O using 1 1/2 cups boiling water and pour into pan. Refrigerate to set.

Dissolve the unflavored gelatine in 1/2 cup cold water and set aside.

Bring milk to a boil and add sugar, stirring to dissolve. Add dissolved plain gelatine to hot milk mixture and stir thoroughly. Let cool. Add sour cream and vanilla, using an eggbeater to beat smooth.

Divide into 3 portions. Cover 2 portions and set aside. Spread the third portion of the set lime Jell-O and refrigerate to set. Repeat this procedure making the next layer orange Jell-O, then a sour cream layer, then a lemon Jell-O layer, then a sour cream layer and finish with cherry Jell-O layer. Allow to completely set and then cut into squares to serve.