Broken Glass Cake

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.

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

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.

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.

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.

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 !!!

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!

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.

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.

I will make this repeatedly! I had this recipe for years and then misplaced it. So happy to find it again!

I only saved 3/4 cup of the crumb mix for the topping and I added a fourth gelatin Lemon, Strawberry, Berry Berry, and Concord Grape. I had this every year for Christmas (do to it's celebratory colors) and at Thanksgiving (due to its easy and not so filling/rich tastes and flavors) This is a fabulous dish that everyone should try

I have made a similar recipe for many years, but it is called "Broken Glass Salad." It's not really a salad per se because it has a bottom crust made of vanilla wafers (with more crumbled vanilla wafers on top). I think a better name for this recipe would be "Broken Glass Dessert."

After making this dessert and chilling it, I noticed that ontop of my cherry jelly it began to appear black on top. I also saw that the cream in the cake was not as solid as I thought it would be like the other broken glass cakes online.

Excellent,. Grandchildren loved it.

My Mother made this dish, fabulously, over 40 years ago! I sure wish I had her expertise here, now, because my version of this recipe was a TOTAL DISASTER. I followed it to the letter, but I suspect something gets lost in the communication, . . . not with the original author's talents. It's not too bad-tasting, if you don't mind pouring in into bowls. I suspect the handling of unflavored gelatin is the culprit.

Jello made with only 1 1/2 cups of liquid keep a nicer shape. I decided to top mine with rainbow coloured coconut as it adds nicely to the flavour. I had never thought to put it on top of graham crust so two thumbs up for that suggestion its in the fridge now cant wait for dessert tonight:D

Love this stuff!! Growing up my grandmother made this every Christmas. We called it "Cracked Glass Cake". This really tastes like hers did. I wish I would have asked her for the recipe when I had the chance.

This is the real broken glass cake recipe it has real cream in it as supposed to be

This just wasn't a seller with my family or the company we had over. The jello was pretty but, for the labor involved, the results were disappointing. I would save my efforts for something different than this.

We always called this prizm cake.

When I was a kid my mother made this in an Angel food tin, that was 60 years ago, I like this way of using a 9x13 sheet pan. I switched graham wafers out for chocolate cookie crumbs.