|RIBBON JELLO - Barb Smolinski|
|Grease a 9x13 glass dish. Refrigerate.|
CREAM-Bring milk to a boil, remove from heat. Add sugar and stir. Soften gelatin in 1/2 cup of cold water. Pour milk/sugar into a mixing bowl. Add gelatin, sour cream and vanilla. Beat until light. Set aside.
JELLO-Mix one box of jello with 1 cup of boiling water. Add 1/2 cup ice cubes, Stir until dissolved. Pour into the cold dish. Refrigerate on level shelf until firm, 30-40 minutes.
Pour 1-1/2 cup of the cream mixture over the set jello. Refrigerate until firm.
Repeat for the remaining jello layers, alternating with cream layers.