LEMOINE FAMILY RECIPES
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RIBBON JELLO - Barb Smolinski
JELLO
43oz boxesjello, all different colors
1cupboiling water for each box of jello
1/2cupice cubes for each box of jello
CREAM
2cupssour cream
2tbspvanilla
2cupsmilk
1cupsugar
2pkgsunflavored gelatin
1/2CUPcold 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.