6 sm. pkg. Jello (lemon, lime, peach, strawberry, raspberry, and blackberry)
16 oz. sour cream (plus)

Use a 13 x 9 inch pan. Work with both sour cream and Jello. Dissovle 1 package Jello in 1 cup hot water. Remove 2/3 cup Jello and add 2 tablespoons cold water for the first layer.

To remaining 1/3 cup Jello add 1/3 cup sour cream while hot. Refrigerate each layer, for 30 minutes at least, before adding the next layer.

LAYERS:

Jello, 2/3 cup

Jello and cream cheese mix - remaining

Jello

Jello and cream cheese mix - remaining

Etc.