LAYERED JELLO SALAD|
4 (3 oz.) jello (red, green,
2 envelopes Knox gelatine
1/2 c. cold water
2 c. milk
1 c. sugar
2 tsp. vanilla
2 c. sour cream
Make each jello with 1/2 cup cold water and 1 cup hot
water. Mix 2 jellos at a time. Dissolve gelatine in 1/2 cup
cold water. Boil 2 cups milk and add sugar. Then add gela-
tine to milk-sugar mixture. Cool. Beat 5 minutes with sour
cream and vanilla. Put in 9 x 13-inch pan. Set each layer 30
minutes. When each jello layer is set, add sour cream mix-
ture. This mixture must also set thirty minutes; then add
another color jello and keep going. Cut into squares, serve on
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