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Broken Glass Gelatin

 Broken Glass Gelatin
A lightened-up version of an old classic, this fancy, colorful recipe from Dorothy Alexander in Martin, Tennessee is pretty enough to double as a light dessert!
15 ServingsPrep: 40 min. + chilling


  • 1-1/2 cups reduced-fat graham cracker crumbs (about 8 whole crackers)
  • 7 tablespoons sugar, divided
  • 5 tablespoons reduced-fat butter, melted
  • 1 cup unsweetened pineapple juice
  • 1 envelope unflavored gelatin
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 4-1/2 cups boiling water, divided
  • 1 package (.3 ounce) sugar-free lime gelatin
  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed


  • In a large bowl, combine the cracker crumbs, 5 tablespoons sugar and
  • butter; press into an ungreased 13-in. x 9-in. dish. Chill.
  • In a small saucepan, combine pineapple juice and remaining sugar.
  • Sprinkle unflavored gelatin over juice mixture; let stand for 1
  • minute. Heat over low heat, stirring until gelatin is completely
  • dissolved. Transfer to a large bowl; cool.
  • Dissolve orange gelatin in 1-1/2 cups boiling water; pour into an
  • 8-in. x 4-in. loaf pan coated with cooking spray. Refrigerate until
  • firm. Repeat with lime and strawberry gelatins and remaining boiling
  • water, using additional loaf pans.
  • Gently fold whipped topping into pineapple juice mixture; cover and

2 of 2

Broken Glass Gelatin (continued)

Directions (continued)

  • refrigerate. Cut flavored gelatins into 1-in. cubes; gently fold
  • into whipped topping mixture. Spoon over crust. Refrigerate for
  • several hours or overnight. Yield: 15 servings.
Nutritional Facts: 1 piece equals 98 calories, 4 g fat (3 g saturated fat), 7 mg cholesterol, 78 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.