1 (1/2 gal.) vanilla ice cream
4 sm. pkg. Jello (lime, lemon, orange, strawberry)

Mix 1 at a time; 1 package of Jello with 1 cup of boiling water; add 1/4 of half gallon vanilla ice cream. Stir until melted. Pour into 10 inch springform pan or trifle bowl and refrigerate until jelled. Take out and frost with thin coat of sour cream. Repeat until done. If using springform pan, remove sides when jelled and frost completely with sour cream.