Broken Glass Cake Recipes

RED WHITE AND ROSE BROKEN GLASS CAKE

Steps:

• Coat a 10-inch springform pan with cooking spray and set aside. Pulse the shortbread cookies in a food processor until finely ground, then add the butter and 2 tablespoons sugar and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until solid, about 1 hour.
• Meanwhile, spray three 9-by-5-inch loaf pans with cooking spray and line with plastic wrap so that there is at least a 3-inch overhang on each side; spray the plastic wrap with cooking spray. Mix 2 packets gelatin into 1/2 cup cold water in a medium microwave-safe bowl until combined and let sit for 5 minutes to bloom; the mixture will get very stiff. Microwave on high power for 20 seconds, then stir to combine. Continue to heat and stir in 20-second intervals until the gelatin is completely dissolved, then stir in the red wine and 1/2 cup sugar until the gelatin is incorporated and the sugar is completely dissolved. Pour into one prepared pan. Repeat the process with the rose and white wines, respectively, then refrigerate all the pans until completely set, about 3 hours.
• Meanwhile, mix the remaining 4 packets gelatin into 1 cup cold water in a large bowl; let stand 5 minutes. Add 1 cup boiling water and stir until dissolved; stir in the condensed milk until combined. Set aside to cool to room temperature, 2 to 3 hours. Skim the foam from the top.
• Using the plastic wrap to help you, lift the wine jellies out of the pans and lay them on a clean baking sheet. Working one at a time, tear and break them up into irregular pieces about 1 inch wide and 2 to 3 inches long; they should look like broken shards of glass. Repeat with remaining wine jellies. Arrange all but 2 cups of the wine shards on the frozen shortbread crust. Pour the condensed milk gelatin slowly into the pan, avoiding pouring directly on the wine shards so that they remain brightly colored and don't develop a milky film. Arrange the remaining wine shards on top so that they are poking up slightly through the top of the milk gelatin. Chill until completely set, at least 3 hours (overnight is best). Open clasp to release the sides of the pan, then serve.

BROKEN GLASS CAKE

Steps:

• Melt butter, stir in crumbs and brown sugar, and press into an ungreased 9 x 13" pan.
• Bake at 350 degrees for 10 minutes.
• Prepare Jello as directed on package, and pour into three separate shallow pans to set.
• Dissolve one package of plain Gelatin in ¼ cup cold water.
• Heat one cup of pineapple juice, and add to gelatin.
• Cool until syrupy but do not let set.
• Whip together 2 packages of Dream Whip according to the directions on the package.
• Add to the pineapple mixture.
• Cut Jello into cubes and add to mixture along with one cup of crushed pineapple.
• Mix all together and pour on graham crust.
• Chill until set.

BROKEN GLASS DESSERT

Steps:

• Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.

FIREMAN BOB'S BROKEN GLASS CAKE MY WAY...

Steps:

• 1. Dissolve each of the 3 packages jello with the 1 1/2 cups hot water... CHILL and cut in small cubes.
• 2. Soften the plain gelatin in the 1/4 cup of cold water and dissolve pineapple juice, cool, then fold into the whipped cream which you have beaten with the sugar and vanilla.
• 3. Combine the cubed jello's with the whipped cream.
• 4. Line a " Tube " pan with the Lady Fingers and add mixture. *** If you can't find Lady Fingers, You can use an Angle Food Cake... Break the Angel Food cake up into chunks and layer Angle Food Cake then whipped cream/jello mixture then Angle Food Cake then Jello mixture till all is in the pan.
• 5. CHILL for 6 to 12 hours. Remove and " coat " with more whipped cream.
• 6. Enjoy !!!!! Thanks Grandma Cooney :)

BROKEN WINDOW GLASS CAKE

Steps:

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

AUNT AGNES' BROKEN GLASS CAKE

Steps:

• Separately dissolve each package of Jello/Gelatin in HOT water.
• Stir until completely dissolved.
• Refrigerate until firm--- then cut into cubes.
• Soften plain gelatin in 1/4 cup of COLD water and add HOT Pineapple Juice until dissolved.
• Cool then fold into whipped cream to which you have added vanilla and cream to.
• Line Spring pan with Lady Fingers (***HINT Trim tips so they stand***).
• Add Jello/Gelatin cubes to cream mixture and pour into Spring pan.
• Decorate top with tips of Lady Fingers you cut off.
• Chill 6- 12 hours.
• Remove sides from pan and serve in slices!
• ENJOY!

BROKEN GLASS TORTE

Steps:

• In a small bowl, dissolve orange gelatin in 1-1/2 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. Refrigerate until set. Repeat with lime gelatin and raspberry gelatin, placing each in a separate 8-in. square dish., In a saucepan, combine unflavored gelatin and cold water; let stand for 1 minute. Add lemon juice. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat; cool., In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Reserve 1/2 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. dish coated with cooking spray; set aside., Cut the orange, lime and raspberry gelatins into 1-in. cubes. In a large bowl, beat cream until stiff. Fold in unflavored gelatin mixture, then fold in flavored gelatin cubes. Transfer to prepared dish. Sprinkle with reserved crumb mixture. Cover and refrigerate for 2 hours or until set.

BROKEN GLASS CAKE (SALLYE)

Steps:

• 1. Melt butter, stir in crumbs and brown sugar. Mix well and press into an ungreased 9" x 13" baking pan or dish. Bake at 350º for 10 minutes Remove from oven and set aside
• 2. Prepare each flavor of Jello individually in separate dishes according to package directions Place in refrigerator and allow to set (1-2 hours)
• 3. When jello has set, remove from refrigerator and cut into cubes, set aside Dissolve package of unflavored gelatin in 1/4 cup cold water Heat one cup of pineapple juice and add to gelatin Cool until syrupy but do not let set
• 4. Whisk together 2 packages of Dream Whip according to the package directions. Add to the pineapple mixture
• 5. Add the cut jello cubes to the pineapple mixture Add the crushed pineapple. Mix all together and pour onto graham crust Place in refrigerator and chill until set (about 1-2 hours)

BROKEN GLASS CAKE

Steps:

• 1. Mix the lime jello with 1c boiling water until dissolved,add 1/2c cold water and pour into a 8x8 pan (or loaf pan) and refrigerate until fully set.Repeat with raspberry and orange jello.When small jellos are fully set,cut each one into 1" x 1" or 2" x 2" squares and set back into the refrigerator. Mix the lemon jello with 1 1/2c boiling water until disolved,then add 1/2c of cold water and the 1/2c pineapple juice.Chilli in the refrigerator until soft set (thickened). Mix softened cream cheese with mixer until fluffy, then turn mixer to low speed and add the thickened lemon jello and then the whipped topping.Use a large spoon and fold in the lime,raspberry & orange jello cubes. Set aside.Mix graham cracker crumbs,melted butter and sugar together and press mixture into bottom of springform pan or another 10-12" diameter pan that is at least 3-4" deep. Pour in jello & filling refrigerate at least 5 hrs before serving

BROKEN GLASS CAKE

Steps:

• Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
• Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
• 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.
• Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
• Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
• 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. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
• Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
• Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
• Sprinkle the cake with reserved graham cracker crumb mixture.
• Refrigerate until set, at least 3 hours to overnight.