2 c. milk
1 c. sugar
2 (.25 oz.) envelopes unflavored gelatin
3 3/4 c. hot water, divided
2 c. sour cream
1 T. vanilla
1 (3 oz.) pkg. lime gelatin
1 (3 oz.) pkg. orange gelatin
1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. strawberry gelatin
3 c. ice cubes, divided
Bring the milk to a boil. Remove from the heat and add the sugar. Mix the plain gelatin with
3/4 c. of the hot water. Let set for 5 minutes. Add the gelatin mixture to the milk mixture and let set until
lukewarm. Mix the sour cream and vanilla into the milk mixture. Divide the milk mixture evenly into 3 bowls.
Keep this mixture out at room temperature so it will be ready for each layer. Make the lime gelatin using 3/4 c. of
hot water, then adding 3/4 c. of ice cubes, stirring until the ice cubes have completely melted. Pour the lime gelatin
mixture into a large cake pan. Refrigerate until set. Pour 1 bowl of the white mixture on top of the lime layer;
refrigerate until set. Repeat with the remaining gelatins, using 3/4 c. hot water and 3/4 c. ice cubes to make each,
and layering 1 bowl of the white mixture between each colored mixture, ending with the strawberry gelatin on top (so the layers
will be, starting at the bottom, lime, white, orange, white, lemon, white, and strawberry). This process will take at
least 4 hours. Make each gelatin mixture when you are ready to put the layer on the salad. Keep the white mixture
at room temperature until you have used each bowl. Each layer will be about 1/4-inch thick. (This makes a nice
Christmas salad - it looks like ribbon candy when cut and served.)