Ribbon salad

Ribbon salad

Ingredients/Components

• sugar - 1 c
• vanilla - 1 tsp
• milk
• sour cream - 1 pt
• cold water - 1/2 c
• boiling water - 1 item
• envelopes Knox gelatine - 2 item
• each lime, orange, lemon and red jello* - 1 serving

How to make ribbon salad:

White Mixture:2 c. milk1 c. sugar2 envelopes Knox gelatine1/2 c. cold water1 pt. sour cream1 tsp. vanilla *Colors may be varied depending on occasion. Red and green for Christmas. Red and white only.

Layer 1: Dissolve lime jello in 1/2 cup boiling water. Pour into a 9 x 13-inch glass dish and refrigerate while mixing white layer. (After starting first jello, make up two more so they may be cooling to room temperature.) After adding second jello, make up last jello to cool.

Layer 2: Pour 1/3 of white mixture on layer 1 and refrigerate 30 minutes.

Layer 3: Orange jello mixed with 1 1/2 cups boiling water and cooled to room temperature before adding. Refrigerate 30 minutes.

Layer 4: One-third of white mixture. Beat with mixer to pouring consistency.

Layer 5: Lemon jello mixed with 1 1/2 cups boiling water. Cool as before.

Layer 6: Remainder of white mixture. Beat before adding.

Layer 7: Red jello made as before. May be covered with plastic wrap after 45 minutes.

White Mixture: Bring milk and sugar to a boil. Dissolve gelatin in cold water. Whip into hot mixture. Add sour cream and vanilla.

Recipe categories: Low sodium, Healthy, Salads.