“Also know as broken glass, stained glass or crown jewel cake. This desert can be color coordinated for any holiday celebration.”
12hrs 30mins

Ingredients Nutrition


  1. In 2 large bowls wisk each box of Jell-O with 3 cups boiling water until dissolved. Pour into 4 loaf pans and refrigerate until set, about 4 hours.
  2. Once Jell-O has solidified, cut into 1/2-inch cubes and keep chilled.
  3. Stir graham cracker crumbs, 1/4 cup of sugar and melted butter in bowl until it resembles wet sand.
  4. Press graham cracker mixture into bottom of lightly greased 9-inch springform pan and bake at 325 degrees until edges are golden brown, 12-15 minutes. Cool on wire rack.
  5. Combine 1/4 cup of pineapple juice and gelatin in bowl. Microwave, stirring occasionally until gelatin is dissolved, 1 to 3 minute. Slowly wisk in remaining pineapple juice.
  6. With an electric beater whip heavy cream, vanilla, salt and 1/2 cup sugar until stiff peaks form.
  7. Reduce speed to low and slowly add pineapple juice mixture until combined.
  8. Gently fold 3 loaf pans of Jell-O cubes into cream mixture. The extra pan of Jell-O cubes are for snacking.
  9. Scrape onto graham cracker crust in prepared sprigform pan and refrigerate overnight. Cook time for this recipe is chilling time.

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