1 sm. pkg. cherry Jello
1 sm. pkg. lemon Jello
1 sm. pkg. lime Jello
1 sm. pkg. orange Jello
1 c. hot water
1/2 c. cold water
2 pkgs. Knox gelatin
1 pt. sour cream
2 c. milk
3/4 c. sugar

Dissolve 1 package of Jello at a time (see below).

SOUR CREAM MIXTURE: Scald 2 cups milk and 3/4 cup sugar. Set aside and cool for later. Soften Knox gelatin in 1/2 cup water. Add 1 pint sour cream. Add to milk mixture. Beat until smooth.

JELLOS: Line a 9 x 13 inch pan with 1 layer Jello; mix, using 1 cup hot water and 1/2 c. cold water. Let it set in refrigerator. Then pour 1 1/2 cups sour cream mixture on top. Alternate sour cream with Jello (7 layers). Makes about 30 servings and can be served on lettuce or as a dessert.

NOTE: This recipe takes time to make. Stir the sour cream mixture (left at room temperature) every now and then to keep it from setting.