Broken Glass Cake

Broken Glass Cake

11 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    8 h
Recipe by  Chessenden

“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!”

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Adjust Servings

Original recipe yields 1 9x13-inch pan



  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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Reviews (11)

Rate This Recipe


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 much appreciated by adults and a wonderful addition to Xmas desserts.



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. But, instead of a 9x13 pan, it was made in a mold, when she needed to unmold it, placed bottom of mold into warm water until it was able to unmold onto a plate. Placed a plate on open side of mold, turned it over to unmold onto the plate. Spectacular! Nobody has attempted to make it.

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Zebra Cake III


next recipe:

Half-hour Pudding Cake ( Montreal Pudding)