2 Box berry blue Jello
2 Box strawberry Jello
4 c Water; boiling, divided
2 1/2 c Water; cold, divided
2 Unflavored gelatin
2 c Milk
1 c Sugar
2 c Sour cream
2 ts Vanilla extract
In four separate bowls, dissolve each package of gelatin in 1 cup
boiling water. Add 1/2 cup cold water to each and stir. Pour one
bowl of blue gelatin into an oiled 10" fluted tube pan; chill until
almost set, about 30 minutes. Set other 3 bowls of gelatin aside at
room temperature. Soften unflavored gelatin in remaining cold
water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir
in softened gelatin and sugar until sugar is dissolved. Remove from
heat; stir in sour cream and vanilla until smooth. When blue
gelatin in pan is almost set, carefully spoon 1-1/2 cups sour cream
mixture over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer.
Chill until almost set. Repeat, adding layers of blue gelatin,
cream mixture, and strawberry gelatin, chilling in between each.
Chill several hours of overnight.
Note:
This salad takes time of prepare since each layer must be almost
set before the next layer is added.
