Broken Glass Cake Recipe - Allrecipes.com
Broken Glass Cake Recipe
  • READY IN 8 hr

Broken Glass Cake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
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  • PREP

    30 mins
  • READY IN

    8 hrs

Directions

  1. Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
  2. Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
  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.
  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.
  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.
  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.
  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.
  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.
  9. Sprinkle the cake with reserved graham cracker crumb mixture.
  10. Refrigerate until set, at least 3 hours to overnight.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2012

I have made this recipe many times over the years. It can also be sugarfree using diabetic jellos. I really do not know why it is always described as a childrens dessert because it is very much appreciated by adults and a wonderful addition to Xmas desserts.

 
Most Helpful Critical Review
Nov 28, 2013

My Mother made this dish, fabulously, over 40 years ago! I sure wish I had her expertise here, now, because my version of this recipe was a TOTAL DISASTER. I followed it to the letter, but I suspect something gets lost in the communication, . . . not with the original author's talents. It's not too bad-tasting, if you don't mind pouring in into bowls. I suspect the handling of unflavored gelatin is the culprit.

 

12 Ratings

Apr 07, 2012

This is a great recipe but substitute the graham crackers for lady fingers. It is a very light dessert and the presentation is very colorful

 
Oct 24, 2012

This recipe was a must for my sister (rip). It was my sister's signature dessert. She was asked to make this for every family event. Did not make a graham cracker topping. Was not needed. But, instead of a 9x13 pan, it was made in a mold, when she needed to unmold it, placed bottom of mold into warm water until it was able to unmold onto a plate. Placed a plate on open side of mold, turned it over to unmold onto the plate. Spectacular! Nobody has attempted to make it.

 
Nov 14, 2012

I combined this recipe and the one I have had for years and years and this recipe gave me more info on the size of the jello packages to use..so thanks to whoever put this in !!! I made it for my bible study class( I was nervous as I had not used it for years,) and it was a hit and had requests for the recipe !!!

 
Jul 01, 2012

This is one of my favorite childhood desserts. I was so glad to find it here. As delicious as I remember.I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.

 
Aug 03, 2013

In 2010, I tried an earlier AR version of this recipe. VERY GOOD. Be sure to give the final product plenty of time to completely set up.

 
Apr 13, 2014

We always called this prizm cake.

 

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Nutrition

  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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