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My review
Broken Glass Cake
Chessenden
"The name does not accurately describe this dessert but since it has been a family favorite for so many years I am loathe to change it. This is a light, child-friendly dessert we instituted for the children at Christmas. It is especially well-received after a heavy meal. You will be asked for seconds!"
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Ingredients
8 h servings 436 calsOriginal recipe yields 12 servings (1 9x13-inch pan)
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Directions
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Prep
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- Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
- Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
- Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
- Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
- Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
- Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
- Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
- Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
- Sprinkle the cake with reserved graham cracker crumb mixture.
- Refrigerate until set, at least 3 hours to overnight.
Nutrition Facts
Per Serving: 436 calories; 24.1 g fat; 52.7 g carbohydrates; 4.6 g protein; 75 mg cholesterol; 269 mg sodium. Full nutrition
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Reviews
Read all reviews 1516 Ratings
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Most helpful positive review
10/23/2012
I have made this recipe many times over the years. It can also be sugarfree using diabetic jellos. I really do not know why it is always described as a childrens dessert because it is very mu...
Most helpful critical review
4/4/2015
I made this but found the Jello had way too much water as when I went to fold it into the whip cream part it fell apart and looks awful. I think it will taste okay thought.
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10/23/2012
I have made this recipe many times over the years. It can also be sugarfree using diabetic jellos. I really do not know why it is always described as a childrens dessert because it is very mu...
4/7/2012
This is a great recipe but substitute the graham crackers for lady fingers. It is a very light dessert and the presentation is very colorful
10/24/2012
This recipe was a must for my sister (rip). It was my sister's signature dessert. She was asked to make this for every family event. Did not make a graham cracker topping. Was not needed. Bu...
7/1/2012
This is one of my favorite childhood desserts. I was so glad to find it here. As delicious as I remember.I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.
4/25/2015
The only thing wrong is the jello. Use 1 cup hot water and 1/2 cup cold. You will have better results when you combined all. Jello will stay together.
7/3/2015
Growing up, over 50 years ago, this was my all-time favorite. We called this "Broken Glass Torte". It was made with a graham cracker crust in a springform pan. I omitted the graham cracker to...
11/14/2012
I combined this recipe and the one I have had for years and years and this recipe gave me more info on the size of the jello packages to use..so thanks to whoever put this in !!! I made it for m...
4/4/2015
I made this but found the Jello had way too much water as when I went to fold it into the whip cream part it fell apart and looks awful. I think it will taste okay thought.