Chunks of Glass Recipe -
Chunks of Glass Recipe
  • READY IN 3+ hrs

Chunks of Glass

Recipe by  

"My great grandmother made this every holiday. Simply unmold onto a pretty serving plate and watch your guests or your family ooh and ahh. Makes a pretty and wonderful dessert."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    3 hrs 40 mins


  1. Dissolve the cherry gelatin in 1 cup of boiling water. When dissolved, stir in 1/2 cup of cold water and pour into an eight or nine inch square pan. Refrigerate until firm. Repeat this process with the lime and orange flavors.
  2. In a small sauce pan, mix together the lemon gelatin with the pineapple syrup. Bring the mixture to a boil while stirring constantly. When the gelatin is dissolved, set aside and allow to cool to room temperature until thick.
  3. Once the cherry, lime, and orange gelatin is firm, cut into 1 to 2 inch cubes. Beat the whip cream into stiff peaks, and fold it into the lemon pineapple mixture. Fold the gelatin cubes into the whipped cream mixture.
  4. Pour the gelatin and whipped cream mixture into a buttered and graham cracker crumb dusted 9 inch tube pan. Chill for several hours before unmolding.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2003

I wasn't sure what I was suppose to do with the butter and graham cracker crumbs. Do I use them as I would use grease and flour for a cake pan or use it like melted butter and graham crumbs in a crust like cheesecake. I ended up just not using that part and mixed up jello and pineapple juice mixture in a bowl and it was a hit at my sons first birthday party.

Most Helpful Critical Review
Oct 22, 2004

My step-kids wouldn't even eat this. Was a lot of hassle to make something that was pretty, but not really edible. It nearly all went to waste.


28 Ratings

Nov 27, 2002

I've never made a geletin salad in my life. :) I've made jello, but never been creative about it. Considering this was the first one I've ever tried, (pressured into it for Thanksgiving) I consider this recipe to be tops. It looks difficult, but even my 6 year old had fun with it. Thanks!

Nov 19, 2002

My family enjoyed eating this. I was a little disappointed in how it looked. i read that it was beautiful, but mine didn't turn out that way. After they tasted it, everyone loved it and wanted more.

Mar 30, 2011

I don't even like jello very much, but this stuff is good! I helped my 13 y.o. make this, and it looked like we had a science project going on! A couple of tips, if you have a springform pan, use it! Mine has a tube pan insert so it was perfect. Makes it effortless to unmold this. I noticed several reviews where people were wondering what to do with the butter and crumbs. Just butter the bottom of the pan and scatter the crumbs in, shake around and dump out the excess. Vanilla wafers worked great for us. Make sure the pineapple is in syrup, not juice, the thickness and sweetness is important. Also, I think using real whipping cream is a must, forget the coolwhip...too thick and artificial tasting. This makes such a pretty dessert, perfect for summer cook-outs!

Oct 10, 2004

I added this to my Christmas dinner buffet table and it looked great and tasted fabulous!! (I opted to omit the graham crackers) I doubled the recipe and put it in a bunt pan. Easy to make the day before!!

Nov 24, 2005

the best

Sep 24, 2003

This was GREAT! I made it for my daughter's birthday party and everyone loved it and there wasn't any left by the end of the party; that RARELY happens with jello. I omitted the graham cracker topping, I thought it would ruin the look. I actually don't have a gelatin mold; I used a bundt cake pan and it worked out perfectly. This is a PERFECT gelatin salad for those of us who don't like fruit floating in our jello!


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  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 47.1 g
  • 15%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 276 mg
  • 11%

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

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