1 (3 oz.) pkg. lime jello
1 (3 oz.) pkg. orange jello
1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. cherry jello

Make all four packages of jello in separate dishes at once; each color makes one layer in a 9 x 13 x 2 pan. Keep at room temperature.

SOUR CREAM LAYER:

1 1/2 c. milk, scalded
1 c. sugar
2 env. plain gelatin
1 tbsp. vanilla
1 pt. sour cream

Soak gelatin in 1/2 cup cold water. Make sour cream layer by scalding milk, adding sugar, and soaked gelatin to milk; add vanilla and fold in sour cream. (I use whisk to stir in thoroughly.)

Keep at room temperature until ready to use.

Pour in one layer of jello and chill; then a layer (1 1/2 cups) sour cream mixture and chill. Alternate each flavor with sour cream and chill each layer until set.

Cut in squares -- no dressing is necessary.