Rainbow Ribbon Salad
1 (3-ounce) package black raspberry gelatin
6 1/4 cups boiling water, divided
1 cup sour cream, divided
1 (3-ounce) package lemon gelatin
1 (3-ounce) package strawberry gelatin
1 (3-ounce) package orange gelatin
1 (3-ounce) package lime gelatin
Dissolve black raspberry gelatin in 1 1/4 cups boiling water. Pour 3/4 cup dissolved gelatin into 13x9-inch pan (or glass dish) and chill until set, but not firm (about 15 minutes). Meanwhile, chill remaining 1/2 cup gelatin in bowl for about same amount of time. Blend 3 tablespoons sour cream into gelatin in bowl and spoon over gelatin in pan. Chill until set, but not firm (about 15 minutes). Repeat with each remaining flavor. Chill at least 2 hours. Cut into squares and garnish with whipped topping.
source: a newspaper clipping taped to a yellow index card, saved by my mother. The clipping gives this credit: "from the late Audrey Rippke of Moville."
Note: This was my last Jello Salad for the month, and decided to use this ring mold one last time! I started with yellow, but ran out of room in the mold for the rest of the green and the black raspberry. Oh well, still perfecting my Jell-O skills.