SEVEN LAYER GELATIN RIBBON SALAD
4 (1 oz.) pkg. green, orange, yellow, red Jello
4 c. boiling water
2 c. cold water
2 c. milk
1 c. sugar
2 pkg. unflavored gelatin
1/2 c. cold water
2 c. sour cream
2 tsp. vanilla
Dissolve 1 package green gelatin in 1 cup boiling water. Add 1/2 cup cold
water. Pour in oiled 13 x 9 inch glass dish. Put in refrigerator. Bring milk
to boil, dissolve sugar in it. Dissolve 2 packages unflavored gelatin in 1/2
c. cold water. Add to milk and sugar mixture. Add sour cream and vanilla.
Blend with mixer until well blended. When fairly cool, put 1 1/2 cups of
last mixture on top of set gelatin and put back in refrigerator. When sticky
to the touch, add next layer of gelatin. Then do the same procedure with
orange, mixing same as green. Add it to top of cream mixture. Then do the
yellow and finally the red, with cream between each layer. Leave cream
mixture out of refrigerator as other layers set. Top layer will be red.
4 (1 oz.) pkg. green, orange, yellow, red Jello
4 c. boiling water
2 c. cold water
2 c. milk
1 c. sugar
2 pkg. unflavored gelatin
1/2 c. cold water
2 c. sour cream
2 tsp. vanilla
Dissolve 1 package green gelatin in 1 cup boiling water. Add 1/2 cup cold
water. Pour in oiled 13 x 9 inch glass dish. Put in refrigerator. Bring milk
to boil, dissolve sugar in it. Dissolve 2 packages unflavored gelatin in 1/2
c. cold water. Add to milk and sugar mixture. Add sour cream and vanilla.
Blend with mixer until well blended. When fairly cool, put 1 1/2 cups of
last mixture on top of set gelatin and put back in refrigerator. When sticky
to the touch, add next layer of gelatin. Then do the same procedure with
orange, mixing same as green. Add it to top of cream mixture. Then do the
yellow and finally the red, with cream between each layer. Leave cream
mixture out of refrigerator as other layers set. Top layer will be red.
