Rainbow Ribbon Gelatin Salad recipe

1 small box each: strawberry gelatin,
    lime gelatin, lemon gelatin, orange
    gelatin and cherry gelatin
6 1/4 cups boiling water, divided
1 cup sour cream or plain or vanilla yogurt

Dissolve 1 package gelatin in 1 1/4 cups of the boiling water. Pour 3/4 cup into a 9-inch square pan or 6-cup ring mold. Chill until set but not firm, about 15 minutes.

Chill remaining gelatin in bowl; gradually blend in 3 tablespoons of the sour cream and spoon over gelatin in pan. Chill until set but not firm, about 5 minutes.

Repeat with remaining gelatin flavors, chilling dissolved gelatin before measuring. Chill 2 hours.

Cut into squares or rectangles or unmold. Garnish with whipped topping, if desired.

Makes about 6 cups or 12 servings.