Broken Glass Cake

This broken glass cake is easy to make with 3 different colors of gelatin and whipped cream in a graham cracker crust for a fun retro dessert.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 436 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 (3 ounce) package strawberry flavored Jell-O®
• 1 (3 ounce) package orange flavored Jell-O® mix
• 1 (.25 ounce) package unflavored gelatin
• 1 (3 ounce) package lime flavored Jell-O® mix
• 3 cups cold water, divided
• 2 cups chilled heavy cream
• 3 cups boiling water, divided
• 1 cup canned pineapple juice
• 0.5 cup butter, melted
• 0.5 cup white sugar
• 0.5 cup brown sugar
• 2.5 cups graham cracker crumbs

Recipe Instructions

Step 1

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

Step 2

Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.

Step 9

Sprinkle the cake with reserved graham cracker crumb mixture.

Step 10

Refrigerate until set, at least 3 hours to overnight.