Broken Glass Pie Recipes

BROKEN GLASS DESSERT

Steps:

• Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.

BROKEN GLASS CAKE

Steps:

• Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
• Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
• Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
• Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
• Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
• Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
• Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
• Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
• Sprinkle the cake with reserved graham cracker crumb mixture.
• Refrigerate until set, at least 3 hours to overnight.

EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL

Steps:

• Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
• Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
• Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.

BROKEN GLASS JELLO

Steps:

• Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
• Cut flavors of jello into small blocks.
• Mix together carefully in a 9 x 13 inch pan.
• In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
• Poor cooled milk mixture over jello and chill overnight.

BROKEN GLASS TORTE

Steps:

• 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 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.

BLOODY BROKEN GLASS CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
• Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
• Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
• Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
• Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
• Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

BROKEN GLASS DESSERT

Steps:

• Combine the crumbs, sugar and butter; press onto the bottom of a 13-inch x 9-inch x 2-inch greased pan.
• Chill.
• Combine lime gelatin and 1 1/2 cups boiling water; stir until gelatin is dissolved.
• Pour into an oiled 8 inch x 4 inch x 2 inch loaf pan; chill until very firm.
• Repeat for strawberry and orange gelatins.
• Soften the unflavored gelatin in cold water.
• Boil pineapple juice; stir into unflavored gelatin.
• Set aside until slightly thickened.
• Place whipped topping in a large bowl; gently fold in pineapple juice mixture.
• When flavored gelatins are firm, cut into 1-inch cubes; gently fold into whipped topping mixture.
• Spoon over crust.
• Chill for at least 2 hours.