15 Layer Jello

15 Layer Jello

From: Vickie Maag

8 sm boxes of Jello*

Water for each layer of Jello

2 pints of sour cream

2 c. sugar

4 c. milk

4 pkg. knox gelaton

2 t. vanilla

Greased Tupperware “Cake-Taker”

Prepare 1st layer of Jello with 1 1/2 c. boiling water. Stir until dissolved. Pour into Tupperware and put on a level shelf in fridge.

Bring milk to a boil, dissolve sugar. Whip together with sour cream until smooth. Set aside. Dissolve gelatin in 1 c. cool water, then add to sour cream mixture. Add vanilla. Pour sour cream mixture in a large bowl and place in another bowl of warm water to help keep from gelling. After the first colored layer sets, pour on 1 c. of sour cream mix. Alternate as each layer sets. This takes many hours. It helps if you make it the day before so it can set together. When ready to serve, invert onto the top of “Cake-Taker” or onto a cookie sheet. If sticking, place the Tupperware in warm water to help release the sides.

*If you want fewer layers, use two boxes of Jello per layer and 2 cups sour cream mix per layer.

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