1/2 c. sugar
1 1/2 env. Knox gelatin
1 tsp. vanilla
8 oz. heavy cream
8 oz. sour cream
2 boxes Jello (6 oz. each)

1. Mix 1 1/2 cups boiling water with 1 box Jello. Pour into pan (8x12 or 9x13). Refrigerate about 1 hour.

2. Mix heavy cream, sugar and Knox in saucepan on medium heat until boiling (stirring constantly). Remove from heat and add vanilla and sour cream. Let cool a few minutes. Pour on first layer of Jello. Let stand in refrigerator about 2 hours until firm.

3. Mix third layer of Jello as in first layer. Pour on first two layers and let stand in refrigerator 1 hour. Cut in squares.