6 1/4 c. boiling water
5 packages (4 serving size) JELL-O gelatin, any 5 different flavors
1 c. (1/2 pint) sour cream or vanilla lowfat yogurt
Stir 1 1/4 cups boiling water into 1 flavor of gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 6-cup ring mold. Refrigerate about 15 minutes until set but not firm (gelatin should stick to finger when touched and should mound.) Refrigerate remaining gelatin in bowl about 5 minutes until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the sour cream or yogurt. Spoon over gelatin in pan. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
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. Garnish as desired.
Note: I only had time to use 3 flavors (6 layers). I used orange, cherry, and lemon. Heather did all 10 layers and she ended with blue which was gorgeous.
Source: "Celebrating 100 Years of Jell-O", 1997, Publications International, p. 96