Seven Layered Ribbon Salad

Serves: 8
Cook time: 25 mins

Ingredients

2 envelopes unflavoured gelatin
2 cups milk
4 small packages of Jello: green, red, orange, yellow
2 cups sour cream
1 cup sugar
2 tsp vanilla

Steps

4 Jello Layers

  • small packages of Jello - green, red, orange, yellow

Lightly oil a 13x9x2 inch (33x23x5 cm) glass dish, then chill. Alternate Jello and cream layers, starting and ending with Jello

Dissolve one pack of Jello in 1 cup (250 ml) of boiling water. Add ½ cup (125 ml) of cold water. Pour in glass dish - leave to set.

IT IS IMPORTANT to make sure each layer is set before adding next layer.

Cream Layer

  • sour cream
  • milk
  • sugar
  • vanilla
  • envelopes unflavoured gelatin

Heat 2 cups (500 ml) of milk to boiling. Add 1 cup (250 ml) sugar. Mix together until sugar is dissolved. Mix 2 envelopes of gelatin in ½ cup (125 ml) of water. Add milk and sugar to mixture. Stir until dissolved. Let cool. Add sour cream and vanilla. Blend well with a whisk. Put 1⅔ cup (415ml) or ⅓ of mixture over each layer of Jello. Run knife around edge and unmold onto tray when set.

Notes

If cream mixture gets too thick waiting for Jello layers to set, put the bowl in a pan of hot water.