Roses Broken Glass Dessert Recipes

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.

RED WHITE AND ROSE BROKEN GLASS CAKE

Steps:

• Coat a 10-inch springform pan with cooking spray and set aside. Pulse the shortbread cookies in a food processor until finely ground, then add the butter and 2 tablespoons sugar and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until solid, about 1 hour.
• Meanwhile, spray three 9-by-5-inch loaf pans with cooking spray and line with plastic wrap so that there is at least a 3-inch overhang on each side; spray the plastic wrap with cooking spray. Mix 2 packets gelatin into 1/2 cup cold water in a medium microwave-safe bowl until combined and let sit for 5 minutes to bloom; the mixture will get very stiff. Microwave on high power for 20 seconds, then stir to combine. Continue to heat and stir in 20-second intervals until the gelatin is completely dissolved, then stir in the red wine and 1/2 cup sugar until the gelatin is incorporated and the sugar is completely dissolved. Pour into one prepared pan. Repeat the process with the rose and white wines, respectively, then refrigerate all the pans until completely set, about 3 hours.
• Meanwhile, mix the remaining 4 packets gelatin into 1 cup cold water in a large bowl; let stand 5 minutes. Add 1 cup boiling water and stir until dissolved; stir in the condensed milk until combined. Set aside to cool to room temperature, 2 to 3 hours. Skim the foam from the top.
• Using the plastic wrap to help you, lift the wine jellies out of the pans and lay them on a clean baking sheet. Working one at a time, tear and break them up into irregular pieces about 1 inch wide and 2 to 3 inches long; they should look like broken shards of glass. Repeat with remaining wine jellies. Arrange all but 2 cups of the wine shards on the frozen shortbread crust. Pour the condensed milk gelatin slowly into the pan, avoiding pouring directly on the wine shards so that they remain brightly colored and don't develop a milky film. Arrange the remaining wine shards on top so that they are poking up slightly through the top of the milk gelatin. Chill until completely set, at least 3 hours (overnight is best). Open clasp to release the sides of the pan, then serve.

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.

AUNT AGNES' BROKEN GLASS CAKE

Steps:

• Separately dissolve each package of Jello/Gelatin in HOT water.
• Stir until completely dissolved.
• Refrigerate until firm--- then cut into cubes.
• Soften plain gelatin in 1/4 cup of COLD water and add HOT Pineapple Juice until dissolved.
• Cool then fold into whipped cream to which you have added vanilla and cream to.
• Line Spring pan with Lady Fingers (***HINT Trim tips so they stand***).
• Add Jello/Gelatin cubes to cream mixture and pour into Spring pan.
• Decorate top with tips of Lady Fingers you cut off.
• Chill 6- 12 hours.
• Remove sides from pan and serve in slices!
• ENJOY!

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.

BROKEN GLASS DESSERT

Steps:

• 1. Prepare the three flavors of gelatin separately. using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into a 8 inch square pan. Chill until firm or overnight.
• 2. Mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve the lemon gelatin in the hot juice; then add 1/2 cup cold water. Chill until slightly thickened.
• 3. Meanwhile, prepare graham cracker crust or lady fingers to line a 9 inch spring-form pan. Graham Cracker Crust: 1 1/2 cup graham cracker crumbs, 1/3 cup melted butter Mix crumbs and butter; press into bottom of 9 inch spring-form pan.
• 4. Cut the firm gelatin into 1/2 cubes. Blend lemon gelatin with Cool Whip. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours or overnight.
• 5. Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving. Can be served with more Cool Whip.
• 6. If lining pan with ladyfingers, use about 18 ladyfingers, split. Line the bottom of the pans; then line the sides of the pan with the remaining ladyfingers.