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Broken Window Glass Cake

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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 servings

PREP

40 min

COOK

0 min

READY

12 hrs

This 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

1 1
EACH EACH JELLO
3 ounce package, orange flavour *
1 1
EACH EACH JELLO
3 ounce package, cherry flavour *
1 1
EACH EACH JELLO
3 ounce package, lime flavour *
3 710
CUPS ML WATER
boiling
1 ½ 355
CUPS ML WATER
cold
1 ½ 355
79
CUP ML BUTTER
melted
1 1
EACH EACH JELLO
3 ounce package, lemon flavour *
¼ 59
CUP ML SUGAR
1 237
CUP ML WATER
boiling
½ 118
CUP ML PINEAPPLE JUICE
canned
1 1
EACH EACH WHIPPED TOPPING, PREPARED
containter *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 114 60% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 82mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 9%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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