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Title: Ribbon Salad
Yield: 1

Ingredients

      4 pk jello; (3 ounce) 1 each
      1    lemon; lime, orange and
           -cherry
      1 c  boiling water; per package
           -of jello
    1/2 c  cold water per package
      2 c  milk; scalded
      1 c  sugar
      2 pk knox plain gelatin
    1/2 c  cold water
      1 pt sour cream

Instructions

To each of the different packages of jello, add one cup boiling water,
then add 1/2 cup cold water; set aside.

Add sugar to the scalded milk. Dissolve Knox gelatin in 1/2 cup cold water
(directions on package). Add this to scalded milk and sugar mixture. Cool,
then add 1 pint sour cream. Pour in alternate layers in a 9 x 13 inch
glass dish as follows:

Pour a layer of lime jello in dish; then let it set for half an hour.
Pour 1 1/2 cups white layer and let this mixture set for half an hour.
Pour in orange layer and let mixture set for half an hour.
Pour 1 1/2 cups white layer and let this mixture set for half an hour.
Pour in a lemon layer and let this mixture set for half an hour.
Pour 1 1/2 cups white layer and let this mixture set for half an hour.
Pour in a cherry layer and let this mixture set for half an hour.
This salad sets very firm. Cut into individual servings.

Mary Kay Imber

Per serving: 2059 Calories (kcal); 113g Total Fat; (48% calories from fat);
31g Protein; 242g Carbohydrate; 271mg Cholesterol; 497mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat;
13 1/2 Other Carbohydrates

Recipe by: Favourite Recipes - St. Michaels -Mary Kay Imber

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