Broken Glass Cake

Broken Glass Cake

Chessenden 0

"The name does not accurately describe this dessert but since it has been a family favorite for so many years I am loathe to change it. This is a light, child-friendly dessert we instituted for the children at Christmas. It is especially well-received after a heavy meal. You will be asked for seconds!"


8 h servings 436 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
  2. Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
  9. Sprinkle the cake with reserved graham cracker crumb mixture.
  10. Refrigerate until set, at least 3 hours to overnight.
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Your rating



  1. 16 Ratings


I have made this recipe many times over the years. It can also be sugarfree using diabetic jellos. I really do not know why it is always described as a childrens dessert because it is very mu...

This is a great recipe but substitute the graham crackers for lady fingers. It is a very light dessert and the presentation is very colorful

This recipe was a must for my sister (rip). It was my sister's signature dessert. She was asked to make this for every family event. Did not make a graham cracker topping. Was not needed. Bu...

This is one of my favorite childhood desserts. I was so glad to find it here. As delicious as I remember.I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.

I combined this recipe and the one I have had for years and years and this recipe gave me more info on the size of the jello packages to thanks to whoever put this in !!! I made it for m...

I made this but found the Jello had way too much water as when I went to fold it into the whip cream part it fell apart and looks awful. I think it will taste okay thought.

In 2010, I tried an earlier AR version of this recipe. VERY GOOD. Be sure to give the final product plenty of time to completely set up.

Jello made with only 1 1/2 cups of liquid keep a nicer shape. I decided to top mine with rainbow coloured coconut as it adds nicely to the flavour. I had never thought to put it on top of graham...

Growing up, over 50 years ago, this was my all-time favorite. We called this "Broken Glass Torte". It was made with a graham cracker crust in a springform pan. I omitted the graham cracker to...