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!

Recipe Summary

prep:
30 mins
additional:
7 hrs 30 mins
total:
8 hrs
Servings:
12
Yield:
1 9x13-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.

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  • 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

436 calories; protein 4.6g 9% DV; carbohydrates 52.7g 17% DV; fat 24.1g 37% DV; cholesterol 74.7mg 25% DV; sodium 269.1mg 11% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/24/2012
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 much appreciated by adults and a wonderful addition to Xmas desserts. Read More
(16)

Most helpful critical review

Rating: 2 stars
04/17/2015
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. Read More
(1)
24 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
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 much appreciated by adults and a wonderful addition to Xmas desserts. Read More
(16)
Rating: 5 stars
04/07/2012
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 Read More
(9)
Rating: 5 stars
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. But instead of a 9x13 pan it was made in a mold when she needed to unmold it placed bottom of mold into warm water until it was able to unmold onto a plate. Placed a plate on open side of mold turned it over to unmold onto the plate. Spectacular! Nobody has attempted to make it. Read More
(6)
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Rating: 5 stars
10/11/2018
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. Read More
(5)
Rating: 5 stars
07/01/2012
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. Read More
(4)
Rating: 5 stars
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 my bible study class( I was nervous as I had not used it for years ) and it was a hit and had requests for the recipe!!! Read More
(2)
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Rating: 5 stars
07/03/2015
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 topping and only used 1/2 cup of cold water in each flavor. This was a hit in the 1960s and it is still a hit today. A golden oldie! Read More
(2)
Rating: 2 stars
04/17/2015
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. Read More
(1)
Rating: 5 stars
08/03/2013
In 2010 I tried an earlier AR version of this recipe. VERY GOOD. Be sure to give the final product plenty of time to completely set up. Read More
(1)