Ribbon Jello Salad

This recipe comes out of a local church cookbook. Let's face it, those church ladies know how to cook. You will want to use a use a glass pan 9x13 pan to get nice even layers and a pretty dish. It's nice and firm and easy to work with. The sweetness is cut by the sour cream and small pieces are a nice serving size. Very pretty dish that goes a long way. Have fun.

• Ready In: 4 hrs
• Serves: 24-35

Ingredients

• 2 (3 ounce) packages  cherry Jell-O
• 2 (3 ounce) packages  orange Jell-O
• 2 (3 ounce) packages  lemon Jell-O gelatin
• 2 (3 ounce) packages lime Jell-O gelatin
• 2 (3 ounce) packages raspberry Jell-O gelatin
• 1 (8 ounce) package sour cream
• 1 (16 ounce) container Cool Whip (optional)

Directions

1. Dissolve 1 package cherry Jello with 1/2 cup boiling water. (about 2 minutes).
2. Add 1/2 cup cold water. Add 2 tablespoons sour cream; mix and pour into 9X13 inch glass pan.
3. Set in refrigerator until firm (20 minutes).
4. Repeat layers alternating colors of Jello. Let each layer set for 20 minutes before adding a new layer.
5. If you wish, before serving, cut and add a dollop of cool whip to each piece.