You are here

Broken Glass Cake Dessert

Mormon.Cook's picture
  Jello 9 Ounce (3 Different Colors)
  Boiling water 3 Cup (48 tbs)
  Cold water 1 1⁄2 Cup (24 tbs)
  Jello 3 Ounce (Lemon-Flavor)
  Boiling water 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Pineapple juice 1⁄2 Cup (8 tbs)
  Graham cracker crumbs/Vanilla wafers / lady fingers 1 1⁄2 Cup (24 tbs), mix with butter (To Line Pie Pans)
  Melted butter 1⁄3 Cup (5.33 tbs) (For Mixing The Crumbs)
  Whipping cream/4 cups whipped topping 2 Cup (32 tbs), prepared

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (23 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 245 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 8.9 g44.7%

Trans Fat 0 g

Cholesterol 51.1 mg17%

Sodium 104.1 mg4.3%

Total Carbohydrates 26 g8.8%

Dietary Fiber 0.02 g0.06%

Sugars 25 g

Protein 2 g4.4%

Vitamin A 2.3% Vitamin C 5.7%

Calcium 2.1% Iron 0.14%

*Based on a 2000 Calorie diet

Broken Glass Cake Dessert Recipe