Broken Window Glass Cake
Submitted by SPOILED
Jewel-toned cubes of orange, cherry, and lime Jell-O nestled in a creamy lemon-pineapple filling on a buttery graham cracker crust. No baking required, just chill overnight and slice.
YIELD
10 servingsPREP
40 minCOOK
0 minREADY
12 hrsThis showstopper no-bake cake looks like sunlight streaming through stained glass, and it tastes like a church potluck where somebody actually brought their A-game.
Three flavors of Jell-O get cut into tiny cubes, then folded into a lemon-pineapple whipped filling that holds them in place like little jewels.
The graham cracker crust adds a buttery crunch underneath all that creamy, wobbly goodness.
Kids go absolutely wild for it (adults too, they just pretend they’re having “just a sliver").
Chef Tips
- Let each Jell-O layer set completely firm before cutting into cubes, or they’ll smear instead of holding their shape.
- Use a sharp knife dipped in warm water for clean cube cuts.
- A springform pan makes unmolding foolproof. If using a tube pan, line it with plastic wrap first.
- Garnish with tinted coconut flakes for extra color at holiday parties.
Ingredients
Directions
Prepare the orange, cherry and lime Jell-o’s separately, dissolving each in 1 cup of the boiling water and adding ½ cup of the cold water.
Pour each flavor into separate 8-inch square pan.
Chill until firm, at least 3 hours or overnight.
Cut into ½-inch cubes.
Mix crumbs with butter.
Set aside about ¼ 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 Jell-o and sugar in 1 cup boiling water; add pineapple juice.
Chill until slightly thickened.
Blend in whipped topping. Fold in Jell-o 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.
Comments
