Print Options

Back to Broken Glass Torte >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Broken Glass Torte

I find this light and fluffy dessert to be popular at family gatherings and potlucks. —Sue Megonigle

12-15 ServingsPrep: 35 min. + chilling

Ingredients

1 package (3 ounces) orange gelatin
4-1/2 cups boiling water, divided
1 package (3 ounces) lime gelatin
1 package (3 ounces) raspberry gelatin
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lemon juice
1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
2 cups heavy whipping cream

Directions

In a small bowl, dissolve orange gelatin in 1-1/2 cups boiling water.
Pour into an 8-in. square dish coated with cooking spray.
Refrigerate until set. Repeat with lime gelatin and raspberry
gelatin, placing each in a separate 8-in. square dish.
In a saucepan, combine unflavored gelatin and cold water; let stand
for 1 minute. Add lemon juice. Heat over low heat, stirring until
gelatin is dissolved. Remove from the heat; cool.
In a bowl, combine the graham cracker crumbs and sugar; stir in
butter. Reserve 1/2 cup for topping. Press remaining crumb mixture
into a 13-in. x 9-in. dish coated with cooking spray; set aside.
Cut the orange, lime and raspberry gelatins into 1-in. cubes. In a

2 of 2

Broken Glass Torte (continued)

Directions (continued)

large bowl, beat cream until stiff. Fold in unflavored gelatin
mixture, then fold in flavored gelatin cubes. Transfer to prepared
dish. Sprinkle with reserved crumb mixture. Cover and refrigerate
for 2 hours or until set. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 246 calories, 16 g fat (9 g saturated fat), 52 mg cholesterol, 133 mg sodium, 25 g carbohydrate, trace fiber, 3 g protein.