Broken Glass Gelatin Recipes

Steps:

• Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
• Cut flavors of jello into small blocks.
• Mix together carefully in a 9 x 13 inch pan.
• In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
• Poor cooled milk mixture over jello and chill overnight.

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.

Steps:

• In a large bowl, combine the cracker crumbs, 5 tablespoons sugar and butter; press into an ungreased 13x9-in. dish. Chill., In a small saucepan, combine pineapple juice and remaining sugar. Sprinkle unflavored gelatin over juice mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; cool., Dissolve orange gelatin in 1-1/2 cups boiling water; pour into an 8x4-in. loaf pan coated with cooking spray. Refrigerate until firm. Repeat with lime and strawberry gelatins and remaining boiling water, using additional loaf pans. , Gently fold whipped topping into pineapple juice mixture; cover and refrigerate. Cut flavored gelatins into 1-in. cubes; gently fold into whipped topping mixture. Spoon over crust. Refrigerate for several hours or overnight.

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.

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.

Steps:

• Prepare lime, strawberry and orange jello separately, using 1 cup boiling water and 1/2 cup cold water for each package of jello. Pour into separate 8x8 inch separate pans.
• Chill until firm.
• Drain pineapple. Heat reserved pineapple juice to boiling point. You should have one cup of juice. If you have to, add water to equal one cup liquid.
• Add lemon jello to boiling juice.
• Remove from heat.
• Add sugar.
• Stir until dissolved.
• Add 1/2 cup cold water.
• Add 4 oz. cool whip and pineapple. Stir well. you may add up to another 4 oz. cool whip if you need it. Pineapple mixture should be slightly thick and not too runny.
• Cut jello into 1/2 inch cubes.
• Fold into pineapple mixture.
• Pour into glass bowl.
• Chill 5-8 hours or overnight.

Steps:

• Prepare the 3 packages of jello separately, using 1 cup boiling water and 1/2 cup cold water for each.
• Pour each flavor into and 8 inch square pan.
• Chill until firm or overnight.
• Mix pineapple juice and sugar.
• Heat until sugar is dissolved.
• Remove from heat.
• Dissolve lemon jello in the hot juice; then add 1/2 cup of water.
• Chill until slightly thickened.
• Cut the firm jello into 1/2 inch cubes.
• Prepare Dream Whip topping as directed on package and blend it with the lemon jello mixture.
• Fold in jello cubes.
• Pour into a 9x13 glass pan.
• Chill at least 5 hours or overnight.

Steps:

• Combine the crumbs, sugar and butter; press onto the bottom of a 13-inch x 9-inch x 2-inch greased pan.
• Chill.
• Combine lime gelatin and 1 1/2 cups boiling water; stir until gelatin is dissolved.
• Pour into an oiled 8 inch x 4 inch x 2 inch loaf pan; chill until very firm.
• Repeat for strawberry and orange gelatins.
• Soften the unflavored gelatin in cold water.
• Boil pineapple juice; stir into unflavored gelatin.
• Set aside until slightly thickened.
• Place whipped topping in a large bowl; gently fold in pineapple juice mixture.
• When flavored gelatins are firm, cut into 1-inch cubes; gently fold into whipped topping mixture.
• Spoon over crust.
• Chill for at least 2 hours.