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Broken
Glass Torte
| 1 - 3oz. pkg. red jello
1 - 3oz. pkg. green jello 1 - 3oz. pkg. orange jello 1 - 3oz. pkg. black cherry jello 1 T plain gelatin 1 pint whipping cream |
1 c. pineapple juice
3 T sugar 24-28 graham crackers 1/2 c. sugar 1/4 c. cold water 1/4 c. melted butter |
| Dissolve each package of jello separately
in 1 1/2 cups boiling water. Place each mixture in separate pan; when firm,
cut into small cubes. Dissolve gelatin in cold water. Bring to a boil the
pineapple juice and 3 tablespoons sugar. Add plain gelatin and cool.
Crush graham crackers and mix with 1/2 cup sugar and melted butter. Line 9 x 13-inch pan, leaving small amount for top. Bake for 15 minutes at 350o. Cool. Whip cream and fold in cooled gelatin mixture, then cubed jello. Pour into pan and top with remaining crumbs. Refrigerate 3 to 6 hours or overnight. |
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