Rainbow Ribbon Mold

6 1/4 cups boiling water, divided use
5 (3.25-ounce each) packages Jell-O Brand Gelatin, any 5 different
flavors, divided use
1 cup Breakstone's or Knudsen Sour Cream or Breyers Vanilla Lowfat
Yogurt, divided use
Stir 1 1/4 cups boiling water into 1 package gelatin in small bowl at
least 2 minutes until completely dissolved.
Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed
with cooking spray. Refrigerate about 15 minutes or until set but not
firm (gelatin should stick to finger when touched). Refrigerate
remaining gelatin in bowl about 5 minutes or until slightly thickened
(consistency of unbeaten egg whites). Gradually stir in 3 tablespoons
of the sour cream. Spoon over gelatin in pan. Refrigerate about 15
minutes or until gelatin is set but not firm (gelatin should stick to
finger when touched).
Repeat process with each remaining gelatin flavor. (Be sure to cool
dissolved gelatin to room temperature before pouring into mold.)
Refrigerate gelatin as directed to create a total of 10 alternating
clear and creamy gelatin layers.
Refrigerate 2 hours or until firm. Unmold. Cut into 16 slices to
serve. Store leftover gelatin in refrigerator.
Makes 16 servings.

Nutrition: (per serving)
Calories 130
Total fat 2.5g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 125mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 25g
Protein 3g
Vitamin A 2%DV
Vitamin C 0%DV
Calcium 2%DV
Iron 0%DV