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Broken Glass Cake
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Colorful, light dessert perfect for summer days!



  • Graham Cracker Crust:
  • 24 graham crackers, crushed
  • 1/2 cup (125 ml) unsalted butter, melted
  • 1/2 sugar
  • 1 3 oz (84 grm). package strawberry or cherry jello
  • 1 3 oz (84 grm). package lime jello
  • 1 3 oz (84 grm). package lemon jello
  • 1 cup (225 ml) pineapple juice
  • 1/2 cup (125 ml) cold water
  • 1 package gelatin
  • 1 package Dream Whip
  • 1 cup (225 ml) crushed pineapple
  • Prepare each jello flavor according to package directions and pour into individual shallow pans (9 inch by 13 inch or so)
  • Chill until set.
  • Combine gelatin with 1 cup (225 ml) hot pineapple juice; stir until gelatin is dissolved.
  • Stir in 1/2 cup (125 ml) cold water, pour into shallow pan and chill until set.
  • To make graham cracker crust, combine cracker crumbs, sugar and melted butter.
  • Press into botom of 9 inch by 13 inch pan.
  • Prepare Dream Whip according to package directions.
  • When jello and gelatin mixtures have set cut into little pieces.
  • Fold into Dream Whip and add crushed pineapple.
  • Pour into graham cracker crust.
  • Chill until set.
When cutting through this dessert, it looks a little like stained glass. I have made it in an angelfood cake pan for nice tall slices. To remove from angelfood pan, cut around sides with a long knife and then invert on serving plate. Crumbs will then be on the top. Run knive around base of pan and crumbs to remove.

I also have made this eliminating the pineapple and also adding an orange jello.

This is an easy dessert to convert for diabetics; use sugarfree jellos and a little sugarfree sweetener in the crumbs instead of sugar. This recipe dates back to the 1960's.

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