Broken Glass Torte Recipe

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I find this light and fluffy dessert to be popular at family gatherings and potlucks. —Sue Megonigle
TOTAL TIME: Prep: 35 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 12-15 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cut the orange, lime and raspberry gelatins into 1-in. cubes. In a 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.
Originally published as Broken Glass Torte in Test Kitchen Favorites 2004 2005, p241

Nutritional 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.

Reviews for Broken Glass Torte

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MY REVIEW
Reviewed May. 3, 2011

Excellent 5 star recipe! I sprayed a 9" springform pan with cooking oil and then pressed the graham cracker crumb mixture into the bottom. I added one tablespoon of sugar and about 1/2 teaspoon of vanilla extract to the whipping cream. I arranged several pieces of the jello on the top. Made a beautiful presentation! Everyone loved it! Will make again!

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