Broken Glass Salad Recipes

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BROKEN GLASS JELLO SALAD



Broken Glass Jello Salad image

Time 3h

Yield 6

Number Of Ingredients 5

1 package (3 ounce size) red jello
1 package (3 ounce size) orange jello
1 package (3 ounce size) green jello
1 package (3 ounce size) lemon jello
1 package (8 ounce size) Cool Whip frozen whipped topping, thawed

Steps:

  • Prepare the red, orange, and green jello package separately as directed on the package using 1 cup boiling water and 1/2 cup cold water for each package. Pour them into individual shallow pans. Place in the refrigerator until firm. Prepare the lemon jello with 1 cup boiling water and 1/2 cup cold water and let set until it begins to thicken. Add the cool whip and then place in a bowl, 9x13 pan, or loaf pan. Cut the red, orange, and green jello into cubes and stir into the lemon jello mixture. Serve immediately or chill until ready to serve.

Nutrition Facts :

BROKEN GLASS DESSERT



Broken Glass Dessert image

When it's cut into squares, this dessert looks just like stained-glass windows. The buttery graham cracker crust pairs perfectly with the lovely creamy topping. —Kathy Crow, Cordova, Alaska

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 11

1 package (3 ounces) lime gelatin
4-1/2 cups boiling water, divided
1 package (3 ounces) strawberry gelatin
1 package (3 ounces) orange gelatin
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed

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.

Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.

BROKEN GLASS SALAD



Broken Glass Salad image

This salad creates a beautiful display in a clear glass bowl. It uses three different colors of jello which are covered in a creamy, sweet pineapple, lemon sauce. It is a holiday favorite. I received this from my friend, June. Chill time should include allowing jello to set and then allowing the whole dessert to chill for 5-8 hours or overnight.

Provided by KCShell

Categories     Gelatin

Time 6h20m

Yield 16 serving(s)

Number Of Ingredients 14

1 (3 ounce) package lime Jell-O gelatin
1 cup boiling water
1/2 cup cold water
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 cup boiling water
1/2 cup cold water
1 (3 ounce) package orange Jell-O
1 cup boiling water
1/2 cup cold water
1 (3 ounce) package lemon Jell-O gelatin
1 (15 ounce) can crushed pineapple
1/4 cup sugar
1 (8 ounce) carton Cool Whip (start with 4 oz. and use up to 8 oz.)
1/2 cup cold water

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.

Nutrition Facts : Calories 154.1, Fat 3.6, SaturatedFat 3.1, Sodium 104.4, Carbohydrate 29.8, Fiber 0.2, Sugar 28.5, Protein 1.9

BROKEN GLASS JELLO



Broken Glass Jello image

This recipe is from a blog online. This dessert is very colorful (use your imagination for the colors that look good together). I recommend red, blue, yellow and green. Kids will love it! "Zaar wouldn't let me post 2 envelopes of unflavored gelatin (like Knox). The envelopes are .25 oz. each.

Provided by mary winecoff

Categories     Gelatin

Time 10m

Yield 6-12 serving(s)

Number Of Ingredients 4

4 (3 ounce) boxes Jello gelatin, different colors
1 (8 ounce) can sweetened condensed milk
2 (1/4 ounce) envelopes unflavored gelatin
water

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.

Nutrition Facts : Calories 345.1, Fat 3.3, SaturatedFat 2.1, Cholesterol 12.8, Sodium 316.6, Carbohydrate 71.8, Sugar 69.3, Protein 9.4

BROKEN GLASS CAKE



Broken Glass Cake image

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!

Provided by Chessenden

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 8h

Yield 12

Number Of Ingredients 13

1 (3 ounce) package lime flavored Jell-O® mix
1 (3 ounce) package orange flavored Jell-O® mix
1 (3 ounce) package strawberry flavored Jell-O®
3 cups boiling water, divided
3 cups cold water, divided
1 cup canned pineapple juice
1 (.25 ounce) package unflavored gelatin
2 ½ cups graham cracker crumbs
½ cup butter, melted
½ cup brown sugar
2 cups chilled heavy cream
½ cup white sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 52.7 g, Cholesterol 74.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 14.3 g, Sodium 269.1 mg, Sugar 43 g

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