Broken Glass Cake Recipe
Servings: 12
Ingredients
- 1 1/2 c. Graham cracker crumbs
- 1/3 c. Butter or possibly margarine, melted
- 1 pkt Orange gelatin (3 ounce size)
- 1 pkt Cherry gelatin (3 ounce size)
- 1 pkt Lime gelatin (3 ounce size)
- 3 c. Boiling water
- 2 c. Cool water
- 1 c. Pineapple juice
- 1/4 c. Sugar
- 1 pkt Lemon gelatin (3 ounce size)
- 2 c. Whipping cream
Directions
- Combine graham cracker crumbs and melted butter and press into bottom of 9" springform pan. Set aside.
- Prepare orange, cherry and lime gelatin separately, using 1 c. boiling water and 1/2 c. cool water for each. Pour each flavor gelatin into 8" square pan and refrigeratetill hard. When hard, cut each gelatin into 1/2" cubes.
- Mix pineapple juice and sugar and heat till sugar dissolves.
- Remove from heat. Dissolve lemon gelatin in warm juice, then add in remaining 1/2 c. water. Refrigeratetill slightly thickened. Whip cream till stiff and blend with lemon-pineapple gelatin. Mix in orange, cherry and lime gelatin cubes. Pour into crumb-lined pan. Refrigerateat least 5 hrs.
- Run knife or possibly spatula between sides of dessert and remove sides of pan before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 12 servings | |
| Calories 267 | |
| Calories from Fat 137 | 51% |
| Total Fat 15.5g | 19% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 243mg | 10% |
| Potassium 96mg | 3% |
| Total Carbs 29.94g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 13.07g | 9% |
| Protein 2.61g | 4% |
