Ribbon Salad

1st layer:
2 pkg. unflavored gelatin
3/4 c. cold water
2 c. milk
1 c. white sugar
1 tsp. vanilla
2 c. sour cream

2nd layer:
1 (3 oz.) pkg. each: orange, lemon and lime gelatin
3/4 c. hot water (for each pkg. gelatin)
3/4 c. cold water (for each pkg. gelatin)

1st layer: Dissolve unflavored gelatin in 3/4 cup cold water and set aside. Combine milk and sugar; heat until steaming. Remove from heat and cool 10 minutes; add sour cream and vanilla. Stir until blended.

2nd layer: Any combination of gelatin may be used, but we find the citrus flavor appealing! Dissolve each package of gelatin separately in hot water and cold water. Cool slightly to layer. To layer, pour 1 cup gelatin in a 9 x 9-inch pan. Chill quickly until set. When set, carefully add 1 cup unflavored gelatin mixture. Chill quickly until set and continuing until all layers are made. Chill at least 2 hours before serving.

Helpful Hints: Oil pan and chill while mixing. A 9 x 12-inch pan may be used and amounts of each layer increased so it makes 6 thicker and can be cut to serve more, like when taking to a potluck dinner. After the mixture is mixed, leave setting at room temperature. I mix flavored gelatin as the white layer is setting.

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