4 (3 oz.) boxes Jello (4 different colors)
1/2 c. cold water
2 env. Knox gelatin
2 c. whole milk
1 c. sugar
1 tsp. vanilla
1 (16 oz.) container sour cream
1 (8 oz.) whipped topping

Prepare white cream mixture (recipe below) and set aside. Prepare one package of Jello using 1 cup of hot water and 1/2 cup of cold water per package and pour into bottom of 8"x15"x2" pan. Chill for 35 minutes. Spread 1/4 of white cream mixture over Jello. Chill for 25 minutes. Alternate layers of Jello and white cream mixture being sure to chill between each layer. (Do not refrigerate white cream mixture. If so it can be reheated.) Top with whipped topping. Garnish with nuts or jimmies, optional.

WHITE CREAM MIXTURE: Dissolve 2 envelopes of Knox gelatin with 1/2 cup of cold water, set aside. Boil 2 cups of milk, remove from heat and add 1 cup of sugar. Stir until dissolved. Add this to Knox mixture along with sour cream. Mix at high speed until light and fluffy. Then add vanilla into mixture.