BROKEN GLASS DESSERT
When it's cut into squares, this dessert looks just like stained-glass windows. The buttery graham cracker crust pairs perfectly with the lovely creamy topping. —Kathy Crow, Cordova, Alaska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
BROKEN GLASS CAKE
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!
Provided by Chessenden
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 8h
Yield 12
Number Of Ingredients 13
Steps:
- 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 : Calories 436.2 calories, Carbohydrate 52.7 g, Cholesterol 74.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 14.3 g, Sodium 269.1 mg, Sugar 43 g
BROKEN GLASS GELATIN
Steps:
- In a large bowl, combine the cracker crumbs, 5 tablespoons sugar and butter; press into an ungreased 13x9-in. dish. Chill., In a small saucepan, combine pineapple juice and remaining sugar. Sprinkle unflavored gelatin over juice mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; cool., Dissolve orange gelatin in 1-1/2 cups boiling water; pour into an 8x4-in. loaf pan coated with cooking spray. Refrigerate until firm. Repeat with lime and strawberry gelatins and remaining boiling water, using additional loaf pans. , Gently fold whipped topping into pineapple juice mixture; cover and refrigerate. Cut flavored gelatins into 1-in. cubes; gently fold into whipped topping mixture. Spoon over crust. Refrigerate for several hours or overnight.
Nutrition Facts : Calories 98 calories, Fat 4g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 78mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
BROKEN GLASS JELLO RECIPE - (3.8/5)
Provided by littlejordan
Number Of Ingredients 3
Steps:
- For each flavor, dissolve one box of jello in one cup of boiling water. Pour into a container and chill (overnight is probably best, but I chilled it 3 hours until firm). After chilling the four flavors, cut them into small blocks. Carefully mix the blocks in a 9 x 13 pan. In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight. Cut into blocks or shapes and serve!
BROKEN GLASS JELLO
This recipe is from a blog online. This dessert is very colorful (use your imagination for the colors that look good together). I recommend red, blue, yellow and green. Kids will love it! "Zaar wouldn't let me post 2 envelopes of unflavored gelatin (like Knox). The envelopes are .25 oz. each.
Provided by mary winecoff
Categories Gelatin
Time 10m
Yield 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
- Cut flavors of jello into small blocks.
- Mix together carefully in a 9 x 13 inch pan.
- In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
- Poor cooled milk mixture over jello and chill overnight.
Nutrition Facts : Calories 345.1, Fat 3.3, SaturatedFat 2.1, Cholesterol 12.8, Sodium 316.6, Carbohydrate 71.8, Sugar 69.3, Protein 9.4
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BROKEN GLASS JUICE GELATIN - OLGA IN THE KITCHEN
From olgainthekitchen.com
Ratings 7Category DessertsCuisine UkrainianEstimated Reading Time 7 mins
- Pan spray 4-9×13″ baking dishes and wipe around with a paper towel. Set aside. Place 1 cup cold apple juice into a medium bowl. Sprinkle with 3 envelopes unflavored gelatin; gently whisk and set aside for it to bloom. Meanwhile, place 3 cups of apple juice into a small saucepan. Add 2 tbsps sugar and 1 tbsp freshly squeezed lemon juice. Stir and bring to a boil over medium heat. Pour the boiled juice over bloomed gelatin and whisk until gelatin fully dissolves. Set aside to cool to room temp before you pour into a 9×13” baking dish.
- Repeat Step 1 for grape juice, strawberry/raspberry juice and orange juice. Grape juice: 4 cups grape juice, 2 tbsps sugar and 1 tbsp lemon juice. Strawberry/raspberry juice: 4 cups strawberry/raspberry juice, 2 tbsps sugar and 1 tbsp lemon juice. Orange juice: 4 cups orange juice, 2 tbsps sugar and 1 tbsp lemon juice. Pour each juice into a separate 9×13″ baking dish wiped with cooking spray. Refrigerate up to 4 hours until gelatin fully sets.
- Spray a 5 qt baking dish and wipe around with paper towel; set aside. Take out all 4 flavors of set juice gelatin. Using a thin sharp knife, cut each into squares about 1/2" (depends how deep the gelatin is in your dish, you want all squares approximate size on all edges; if your dish is 3/4" deep, cut the squares into 3/4" wide, etc.). Use a thin metal spatula to grab each flavor and wear a glove (safe for food) to help drop the squares one by one into a 5 qt dish. (I do 2-3 full spatulas of apple juice, 2-3 full spatulas grape juice, and continue mixing the colors from all dishes until all dishes are empty, leaving the sides – round-ish squares out). You can reward yourself and eat the remaining juice gelatin once you finish making this dessert :) Refrigerate while you work on the creamy part of the dessert.
- In a medium bowl, sprinkle 4 unflavored gelatin envelopes over 1/2 cup cold water. Set aside to bloom. Do not whisk. Whisking will create hundreds of little foamy bubbles. Meanwhile, bring 1 1/2 cups cold water and 2 tbsps sugar to a boil over medium heat. Pour the hot water into the bowl with bloomed gelatin and gently whisk. Once gelatin fully dissolves, add 1 (14 oz) can sweetened condensed milk and whisk to combine. Set aside to cool until slightly warm. It will cool fast so keep an eye on it. If you wait until completely cooled, the gelatin will start setting and you will have white pudding. If that happens, do not use it. (refrigerate and eat it once set and make it again). Transfer the cooled sweetened condensed milk gelatin into a measuring cup and slowly pour over the cubed juices. *If you have bubbles in your condensed milk gelatin, use a small sieve to pour the gelatin through and over the squares; it will save the foamy stuff. Use back of a disposable spoon to pop any bubbl
BROKEN GLASS JELLO - BELLY FULL
From bellyfull.net
Ratings 11Calories 54 per servingCategory Dessert
- Dissolve each box of jello into its own individual container, using 1 cup of boiling water per flavor (no more than 1-inch deep.) Chill until solid, about 3 hours or overnight.
- Using a 9×13 glass dish, gently mix the cubes together in an even layer (being very careful not to break or tear them.)
- In a medium-sized bowl, dissolve 2 envelopes of unflavored gelatin in 2 cups of hot water. Let the hot mixture cool slightly and then whisk in the sweetened condensed milk.
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