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Broken Glass Torte

 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.
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.