RIBBON JELLO

--JELLO (STRIPES):--

1 pkg. each or 4 flavors Jello

--WHITE MIXTURE:--

2 tsp. vanilla
2 c. milk
1 c. sugar
2 pkgs. unflavored Knox gelatin
1/2 c. cold water
1 pt. sour cream

Grease 1 (9x12) pan with butter. For each of the 4 Jello flavors, mix with 1 cup boiling water until dissolved, then add 1/2 cup cold water. Set aside. Pour first flavor of Jello into pan and refrigerate. White mixture: Boil milk, then remove from heat. Add sugar and mix until dissolved. Mix Knox gelatin with cold water. Add to sugar mixture. Next add vanilla and sour cream; blend. When first layer of Jello sets (35 minutes), put on thin layer of white mixture and set in refrigerator. Repeat until Jello and white mixture is used. Chill thoroughly.