Broken Glass Cake Dessert Recipe
Summary
Ingredients
| package | 3 | |
| Boiling water | 3 Cup (16 tbs) | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| Lemon package | 1 | |
| Boiling water | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Pineapple juice | 1/2 Cup (16 tbs) | |
| 1 1/2 cups graham cracker crumbs mixed with 1/3 cup melted butter, or use vanilla wafers or lady fingers to line pie pans | ||
| 2 cups whipping cream or 4 cups whipped topping, prepared according to package directions | ||
Directions
Prepare the first three packages of Jell-O separately, using 1 cup boiling water to dissolve each. Add 1/2 cup cold water to each. Pour each flavor into an 8-inch square pan (pie pans will do). Chill until firm, or overnight. Combine the lemon-flavor Jell-O and sugar; add the remaining cup boiling water and stir until both are dissolved. Stir in pineapple juice (apple juice is also nice in this mixture). Chill until thickened but not set. In the meantime, prepare pans. If using pie pans, line pans with broken vanilla wafers in bottom of pan, whole wafers around edge. Or use lady fingers or graham cracker crumb mixture. If using spring-form pan, use the crumb mixture; line bottom and sides of pan, pressing well to make a firm base. Cut the firm gelatin into half-inch cubes. Blend whipped topping (or whipped cream) with thickened lemon Jell-O. Fold in cubed gelatin. Pour into prepared pan. Chill at least 5 hours or overnight.
Chef
