Broken Window Glass Cake Recipes

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.

Steps:

• 1. Prepare the orange, cherry and lime gelatins separately, dissolving each in 1 cup of boiling water and adding 1/2 cup of cold water. Pour each flavor into separate 8-inch square pans. Chill until firm, at least 3 hours. Cut into 1/2-inch cubes.
• 2. Mix crumbs with butter, setting aside about 1/4 cup for garnish, and press remaining crumb mixture evenly over the bottem and up the sides within 1 inch from top of 9-inch springform or tube pan, and chill.
• 3. Dissolve lemon gelatin and sugar in 1 cup boiling water; add pineapple juice. Chil until slightly thickened. Blend in the whipped topping. Fold in orange, cherry and lime jell-o cubes. Spoon into the crumb-lined pan and chill overnight or until firm.
• 4. Just before serving run a spatula around sides of pan; then gently remove sides of pan. Garnish with reserved crumbs and whipped topping.

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.

Steps:

• 1. Separately prepare orange, lime and cherry Jello using 1 cup hot water and 1/2 cup cold water for each package. Pour into 8 inch square pans and chill until jelled (at least 5 hours, but preferably overnight).
• 2. Combine lemon Jello with 1 cup boiling water, sugar and pineapple juice. Chill until thickened.
• 3. Mix crumbs and butter and press into a 9-inch springform pan.
• 4. Cut orange, lime and cherry Jello into 1-inch squares.
• 5. Prepare whipped topping according to package directions. Blend in lemon mixture; fold in Jello squares. Pour into pan on top of crumb crust. Chill 5 hours to set. Enjoy!

Steps:

• Separately dissolve each package of Jello/Gelatin in HOT water.
• Stir until completely dissolved.
• Refrigerate until firm--- then cut into cubes.
• Soften plain gelatin in 1/4 cup of COLD water and add HOT Pineapple Juice until dissolved.
• Cool then fold into whipped cream to which you have added vanilla and cream to.
• Line Spring pan with Lady Fingers (***HINT Trim tips so they stand***).
• Add Jello/Gelatin cubes to cream mixture and pour into Spring pan.
• Decorate top with tips of Lady Fingers you cut off.
• Chill 6- 12 hours.
• Remove sides from pan and serve in slices!
• ENJOY!

Steps:

• Melt butter, stir in crumbs and brown sugar, and press into an ungreased 9 x 13" pan.
• Bake at 350 degrees for 10 minutes.
• Prepare Jello as directed on package, and pour into three separate shallow pans to set.
• Dissolve one package of plain Gelatin in ¼ cup cold water.
• Heat one cup of pineapple juice, and add to gelatin.
• Cool until syrupy but do not let set.
• Whip together 2 packages of Dream Whip according to the directions on the package.
• Add to the pineapple mixture.
• Cut Jello into cubes and add to mixture along with one cup of crushed pineapple.
• Mix all together and pour on graham crust.
• Chill until set.