Ingredients for Broken Glass Dessert
- Graham Cracker Crumbs
- ½ cup granulated sugar
- ½ cup (1 stick) melted unsalted butter
- 1 (3 ounce) package lime gelatin
- 1 (3 ounce) package strawberry gelatin
- 1 (3 ounce) package orange gelatin
- 1 ½ cups boiling water
- 1 (1 ounce) package unflavored gelatin
- Water
- 1 cup pineapple juice
- Frozen Whipped Topping
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How to Make Broken Glass Dessert
- Preheat oven to 350°F (175°C). Combine 1 ½ cups graham cracker crumbs, ½ cup granulated sugar, and ½ cup (1 stick) melted unsalted butter.
- Press mixture firmly into the bottom of a greased 13x9x2 inch baking pan.
- Bake for 10 minutes. Let cool completely.
- In a medium bowl, combine 1 (3 ounce) package lime gelatin and 1 ½ cups boiling water. Stir until completely dissolved.
- Pour into a lightly oiled 8x4x2 inch loaf pan. Refrigerate until firm (about 2-3 hours).
- Repeat steps 4 and 5 with 1 (3 ounce) package strawberry gelatin and 1 (3 ounce) package orange gelatin, using separate loaf pans.
- In a small bowl, sprinkle 1 package (1 ounce) unflavored gelatin over ½ cup cold water. Let stand for 5 minutes to soften.
- In a saucepan, heat 1 cup pineapple juice to a boil. Remove from heat and stir in the softened unflavored gelatin until dissolved.
- Set aside until slightly thickened (about 5-10 minutes).
- In a large bowl, beat 2 cups whipped topping until soft peaks form.
- Gently fold in the thickened pineapple juice mixture.
- Once the lime, strawberry, and orange gelatins are firm, cut each into 1-inch cubes.
- Gently fold the gelatin cubes into the whipped topping mixture.
- Spoon the mixture evenly over the cooled crust.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the dessert to set completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
145g
Fat
45g
Carbs
14g
