Ingredients for Stained Glass Jello Torte
- Lemon Jell O Gelatin
- Lime Jell O Gelatin
- Cherry Jell O
- 1 packet (1 tablespoon) unflavored gelatin
- ¼ cup cold water
- 1 cup pineapple juice
- Whipping Cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
- Soft Margarine
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How to Make Stained Glass Jello Torte
- **Prepare the Jello:** Prepare three different 3-ounce packages of jello (choose your favorite colors!) according to package directions, using 1 ½ cups of hot water for each package.
- **Set Jello:** Pour each jello mixture into separate square or rectangular cake pans (8x8 inch pans work well). Chill until completely firm (at least 4 hours, or preferably overnight).
- **Make the Crust:** Crush 1 ½ cups graham crackers into fine crumbs.
- **Combine Crust Ingredients:** In a medium bowl, combine the graham cracker crumbs with ½ cup (1 stick) melted unsalted butter and ¼ cup granulated sugar. Mix until well combined.
- **Prepare the Pan:** Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or a 9-inch pie dish.
- **Reserve Topping:** Set aside about ½ cup of the crumb mixture for topping.
- **Chill the Crust:** Refrigerate the crust while you prepare the filling.
- **Bloom Gelatin:** Sprinkle 1 packet (1 tablespoon) of unflavored gelatin over ¼ cup cold water in a small bowl. Let it stand for 5 minutes to bloom.
- **Dissolve Gelatin:** Heat 1 cup of pineapple juice in a small saucepan until warm. Remove from heat and stir in the bloomed gelatin until completely dissolved.
- **Whip Cream:** In a large bowl, beat 2 cups heavy cream with ⅓ cup granulated sugar and 1 teaspoon vanilla extract until stiff peaks form.
- **Combine Filling:** Once the pineapple-gelatin mixture has cooled slightly, gently fold it into the whipped cream.
- **Prep Jello:** Cut the set jello into ½-inch cubes.
- **Add Jello to Filling:** Gently fold the jello cubes into the cream and pineapple mixture.
- **Assemble Torte:** Pour the filling into the prepared graham cracker crust. Sprinkle with the reserved graham cracker crumbs.
- **Chill:** Refrigerate for at least 6-8 hours, or preferably overnight, to allow the torte to set completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
118g
Fat
40g
Carbs
13g
