Boil milk and sugar together for two minutes, and let cool for 20 minutes.

Heat water on stove/teapot.

Dissolve the orange JELL-O in a dish with 1 1⁄2 cups of hot water, stirring to combine. Let cool. Set aside.

In a another bowl, dissolve two packages of Knox gelatin in one cup of cold water.

Combine milk and sugar mixture with Knox gelatin and sour cream. Blend until smooth. Add vanilla.

The best way to ensure equal size layers for presentation is to measure the side of the glass with a ruler and divide equally into six layers.

Slowly pour enough orange JELL-O into bottom of glass, based on the layer size you decided on. Take note of the amount, 1⁄4 cup, 1/3 cup, etc. Set aside an equal portion of the orange jello in reserve for another layer. Pour the remaining unreserved jello into square dish. Cover with plastic wrap, and set in refrigerator to cool and firm.

Once firm, carefully add the next layer, which is the milk and sour cream mixture combination. Refrigerate until firm.

Dissolve the yellow JELL-O in a dish with 1 1⁄2 cups of hot water, stirring to combine. Let cool. Set aside.

Carefully add the yellow JELL-O atop the white solid sour cream layer in each dish. Spoon and spread gently to avoid any holes.

Refrigerate until firm. Then gently add a layer of milk and sour cream mixture to the top of yellow layers in the glass and square dish.

The square dish is now finished with layering. Cover and store in the refrigerator.

Continue the process of layering in the glass with more orange JELL-O, followed by a white layer, then the yellow JELL-O on top.

Cut JELL-O in square dish into squares and serve on a platter. Top with a dollop of whipping cream and candies if desired.