Broken Glass Cake
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cups
Water (cold, divided)1 cup
Pineapple Juice (canned)2.5 cups
Graham Cracker Crumb1 cup
Butter (melted)1 cup
Brown Sugar2 cups
Heavy Cream (chilled)1 cup
White Sugar1 tsp
Vanilla ExtractDirections:
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
5
Stir unflavored gelatin into pineapple juice until dissolved
6
Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes
7
Stir occasionally
8
Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl
9
Set 1 cup of crumb mixture aside for garnish
10
Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust
11
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
12
Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract
13
Cut the different flavors of gelatin into cubes
14
Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them
15
Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined
16
Spoon into the graham cracker crust
17
Sprinkle the cake with reserved graham cracker crumb mixture
18
Refrigerate until set, at least 3 hours to overnight