Monday, August 27, 2012

Broken Window Glass Cake

Posted by Lori:

I remember making this cake many, many years ago for Easter.  In fact, by the side of that recipe it says, "Easter 1990".  That's been a long time!!

I suppose I didn't ever make it again because #1:  It was very time-consuming, and #2:  I don't like Jello.  I'm sure that is the biggest reason because it was a beautiful cake!  So, I thought I would share it with you.

This recipe is from the cookbook, "Best Recipes from the backs of boxes, bottles, cans and jars".  This particular recipe is from The New Joys of Jello-O - a 1973 cookbook.

Broken Window Glass Cake

1 - 3 ounce package Jell-O Brand Orange Flavor Gelatin
1 - 3 ounce package Jell-O Brand Cherry Flavor Gelatin
1 - 3 ounce package Jell-O Brand Lim Flavor Gelatin
3 cups boiling water
1 1/2 cups cold water
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 - 3 ounce package Jell-O Brand Lemon Flavor Gelatin
1/4 cup sugar
1 cup boiling water
1/2 cup canned pineapple juice
1 - 8 ounce container whipped topping (The original recipe says to use BirdsEye Cool Whip, which I'm not sure is still even made.)

Prepare the orange, cherry and lime gelatins separately, dissolving each in 1 cup boiling water and adding 1/2 cup of the cold water.  Pour each flavor into separate 8-inch square pans.  Chill until firm, at least 3 hours or overnight.  Cut into 1/2-inch cubes.  Mix crumbs with butter.  Set aside about 1/4 cup for garnish, if desired, and press remaining crumb mixture evenly over bottom and up sides to within 1 inch from top of 9-inch springform or tube pan.  Chill.  Dissolve lemon gelatin and sugar in 1 cup boiling water; add pineapple juice.  Chill until slightly thickened.  Blend in whipped topping.  Fold in gelatin cubes.  Spoon into crumb-lined pan.  Chill overnight or until firm.  Just before serving, run a spatula around sides of pan; then gently remove sides.  Garnish with reserved crumbs or with additional whipped topping and flaked coconut, tinted, if desired.  Makes 12 to 16 servings.

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