Broken Glass Pudding 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 PUDDING

Steps:

• Adjust oven rack to middle shelf and preheat the oven to 350 degrees.
• Lightly butter a small baking pan and set aside.
• Dissolve two-thirds of a cup of sugar with one cup water and heat in a heavy saucepan over medium heat. When the sugar begins to turn golden, rotate the pan to even the color. When the color is a rich amber, pour half the caramel into a one-quart souffle dish and the remainder on the buttered baking pan. Rotate the souffle dish to coat the bottom and even the sugar on the baking pan to coat as much as possible. Set aside to cool.
• Whisk the eggs and yolks in a large mixing bowl until creamy and set aside.
• In a saucepan, heat the milk and a half cup of heavy cream with the remaining two tablespoons of sugar. When the mixture begins to simmer, remove from the heat and slowly whisk into the egg mixture. Add the vanilla and strain the mixture into the souffle dish.
• Place the souffle dish in a roasting pan and set on the oven rack. Add boiling water into the roasting pan until it reaches halfway up the side. Bake for 45 minutes or until a sharp paring knife inserted into the center of the pudding comes out clean. Cool and refrigerate.
• Pull the remaining cooled caramel from the baking pan and crack into random inch-size pieces. Place the pieces in a tightly sealed container and refrigerate until ready to serve.
• When ready to serve, whip the remaining cream and set aside. Sprinkle half the broken caramel over the pudding. Spread the whipped cream over the pudding and cover with the remaining ''glass.'' Serve with fresh berries.

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.

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 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.