LEMOINE FAMILY RECIPES
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RIBBON JELLO - Barb Smolinski

JELLO 4 3oz boxes jello, all different colors 1 cup boiling water for each box of jello 1/2 cup ice cubes for each box of jello CREAM 2 cups sour cream 2 tbsp vanilla 2 cups milk 1 cup sugar 2 pkgs unflavored gelatin 1/2 CUP cold water

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.