The following recipe is from Nancy Klock’s “little red cookbook.” Asnoted in the cookbook, the recipe came to the Klocks in the early sixties from the thefamily of Poppy’s high-school friend, Sue Shaw.
If it is not too hot to boil water in your neighborhood, summer may be  a good time totry this.

No matter which recipe you choose, all are magically easy!



1 pkg. (small) each lemon, lime, raspberry jello
1 pkg. unflavored gelatin
1 cup pineapple juice, heated
10 graham crackers
¼ cup butter or margarine, melted
1 pint heavy cream
1 teaspoon vanilla

Dissolve each 3-ounce package of jello in 1

½ cups hot water. Refrigerate in ice cube trays.
Dissolve unflavored gelatin in ¼ cup cold water. Add 1 cup hotpineapple juice. Let cool in refrigerator.
Mix crushed graham crackers with melted butter and ¼ cup sugar.
Whip heavy cream and add ½ cup sugar and vanilla. Mix pineapplemixture with cream.
Cut jello into cubes and mix with cream.
Line bottom of angel food cake pan with half the graham cracker mix.
Pour whipped cream mix into pan.
Cover with remainder of cracker mix.
Chill 6 to 12 hours.

Yield: Serves 9 comfortably.

I was surprised to find out at the time of Jell-O’s 100th birthday thatBroken-Glass Dessert is a longtime favorite which has appeared in “favorite”recipe collections since the mid-fifties.  There are slight variations but most arenearly identical to the above recipe from Nancy.  The official JELL-O recipeat theend is the most different since it omits the pineapple and has strawberry flavoring thecream base as well as using strawberry Jell-O for one of the three cube flavors.  Another interesting difference, use of different pans. Perhaps you will want to follow theversion for which you own the pans.
The following version appeared in the April/May 1997 issue of Taste of HomeMagazine.  There,  the contributor of the recipe comments that “Whenit’s cut, this dessert looks like stained glass windows.” This version may helpthose of you who are uncertain about quantities for the crust, or would like a morespecific suggestion about Jell-O flavors to use. It is also possible that frozen whippedtopping, not in existence when the recipe first appeared, may hold up better than regularheavy whipping cream.

Broken Glass Dessert

(à la Alaska)


½ cups graham crackercrumbs½ cup sugar
½ cup butter, melted
1 package (3 ounces) lime gelatin
1 package (3 ounces) strawberry gelatin
1 package (3 ounces) orange gelatin
4 ½ cups boiling water,divided
1 envelope unflavored gelatin
¼ cup cold water
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed

Combine the crumbs, sugar and butter; press onto the bottom of a 13-in. x 9-in. x2-in. greased pan. Chill.
Combine lime gelatin and 1 ½ cups boiling water; stir until gelatin is dissolved. Pourinto an oiled 8-in. x 4-in. x 2-in. loaf pan. Repeat for strawberry and orangegelatins. Soften the unflavored gelatin in cold water. Boil pineapple juice; stir intounflavored gelatin. Set aside until slightly thickened.
Place whipped topping in a large bowl; gently fold in pineapple juice mixture. Whenflavored gelatins are firm, cut into 1-in. cubes; gently fold into whipped toppingmixture. Spoon over chilled crust in the 13-in. x 9-in. x 2-in. greased pan. Chill for atleast 2 hours.

Yield: 12-16 servings.

And last but not least, the recipe which appears in the official 100thbirthday book of Jell-O recipes —

Crown Jewel Dessert

1 package (4-serving size) JELL-0 Brand Lime Flavor Gelatin Dessert*
1 package (4-serving size) JELL-0 Brand Orange Flavor Gelatin Dessert*
1 package (4-serving size) JELL-0 Brand Strawberry Flavor Gelatin Dessert* 3 cups boilingwater

1 ½ cups cold water
1 cup boiling water
1 package (4-serving size) JELL-0 Brand Strawberry Flavor Gelatin Dessert
½ cup cold water
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed


PREPARE lime, orange and I package strawberry gelatin separately as directed onpackages, using 1 cup boiling water and

½ cup cold water for each. Pour each flavor into separate 8-inchsquare pans. Refrigerate 4 hours or until firm. Cut into ½-inch cubes; measure 1 ½ cups of each flavor. (Use remaining gelatin cubes for garnish ifdesired or for snacking.)

STIR 1 cup boiling water into remaining package of strawberry gelatin inmedium bowl at least 2 minutes until completely dissolved. Stir in ½ cupcold water. Refrigerate 45 minutes or until slightly thickened (consistency of unbeatenegg whites).

STIR in 1/2 of the whipped topping. Gently stir in measured gelatin cubes. Pourinto 9×5-inch loaf pan.

REFRIGERATE 4 hours or until firm. Unmold. Garnish with remaining whipped toppingand gelatin cubes, if desired.

Yield: Makes 16 servings



You can find the above recipes listed in the Home Cookin’ index.  Tap on recipe index.


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