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Broken Glass Torte
Karen Perington, Hatfield

1 pkg. each: Strawberry, Orange, and Lime Jello
4-1/2 cups boiling water, divided
1 envelope unflavored gelatin
1/4 cup cold water
1 cup hot pineapple juice
1 cup whipping cream
1/2 cup sugar
1 cup crushed pineapple
Crust (for one 9-inch pie):
1-1/2 cups graham crackers, crushed
1/4 cup confectioners sugar
6 Tbsp. butter, melted


In a small bowl, dissolve orange gelatin in 1-1/2 cups boiling water. Pour into a pan or ice cube tray. Refrigerate until set. Repeat with lime and strawberry Jello, placing each flavor in a separate dish. When set, cut into 1/2-inch squares. Soften unflavored gelatin in cold water and then dissolve in hot pineapple juice; cool. In a separate bowl, beat whipping cream and sugar until stiff. Mix in cooled gelatin/pineapple juice mixture and add crushed pineapple; then fold in Jello cubes. For crust, in a bowl, combine the graham cracker crumbs and sugar; stir in butter. Reserve 1/3 of mixture for topping. Press remaining crumb mixture into a pie plate. Turn the Jello mixture into 2 graham cracker pie crusts. Sprinkle reserved crust mixture over top. Chill for several hours.

Easy Alternatives: Use Cool Whip instead of whipping cream/sugar mixture and use pre-made graham cracker pie crusts.

 

 


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