4 c. boiling water
6 oz. red gelatin
6 oz. green gelatin
1/2 pt. heavy cream
1/2 pt. sour cream
1 1/2 pkg. Knox gelatin
1/2 c. cold water
1/2 c. sugar
1 tsp. vanilla

Dissolve red gelatin in 2 cups boiling water. Pour in 9 x 13 inch pan and chill. Heat heavy cream in saucepan until boiling. Remove from heat and set aside. Dissolve Knox gelatin in cold water until well dissolved and no lumps (use whisk). Pour into heated heavy cream. Add sour cream, sugar, and vanilla and whisk until smooth. Pour into red layer gently and let chill until set. Dissolve green gelatin in bowl with remaining 2 cups boiling water. Pour over cream. Chill and cut.