RAINBOW RIBBON GELATIN

1 small box each: strawberry gelatin,
lime gelatin, lemon gelatin, orange
gelatin and cherry gelatin
6 1/4 cups boiling water, divided
1 cup sour cream or plain or vanilla yogurt

Dissolve 1 package gelatin in 1 1/4 cups of the boiling water. Pour
3/4 cup into a 9-inch square pan or 6-cup ring mold. Chill until set
but not firm, about 15 minutes.

Chill remaining gelatin in bowl; gradually blend in 3 tablespoons of
the sour cream and spoon over gelatin in pan. Chill until set but not
firm, about 5 minutes.

Repeat with remaining gelatin flavors, chilling dissolved gelatin
before measuring. Chill 2 hours.

Cut into squares or rectangles or unmold. Garnish with whipped
topping, if desired.

Makes about 6 cups or 12 servings.