1 sm. box cherry Jello
1 sm. box lemon Jello
1 sm. box lime Jello
1 sm. box orange Jello
2 env. Knox
4 c. boiling water
2 c. cold water

FILLING:

2 c. milk
1 c. sugar
1/2 c. boiled water
2 tsp. vanilla
2 env. Knox unflavored gelatin
1 pt. sour cream

Grease 9 x 13 pan with mayonnaise (looks good in glass pan, if possible). Mix first package of Jello with 1 cup boiling water, 1/2 cup cold water and 1/2 package Knox. Let cool a little but not gel. Pour into greased pan and refrigerate until set, 45 minutes.

Prepare filling. Boil milk and add sugar. Stir and remove from heat. Dissolve gelatin in 1/2 cup hot water and add to milk mixture. Let cool, then add sour cream and vanilla; mix well. Divide into 3 equal parts (put in plastic container with lids to keep from thickening).

When first Jello is set, add 1 portion of milk mixture and refrigerate, 30-45 minutes. Top with next color of Jello, refrigerate, then milk mixture etc. Each layer must be set before adding next.

HINTS: Prepare each Jello after adding preceding layer to allow cooling time. Ladle layers slowly so it won't crack.