Broken Glass Gelatin
By: Anonymous
Published: Saturday, December 26, 2009 - 2:04pm

Ingredients




1 (3 oz.) pkg. raspberry Jello gelatin
1 (3 oz.) pkg. orange Jello gelatin
1 (3 oz.) pkg. lime Jello gelatin
3 cups boiling water
1 1/2 cups cold water
1 (3 oz.) pkg. lemon Jello gelatin
1/4 cup sugar
1 cup boiling water
1/2 cup Food Club canned pineapple juice
2 env. whipped topping mix or 8 ox. frozen 





Preparation

1 Three day (or longer) before the party, prepare the raspberry, orange and lime gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each flavor. Pour each flavor separately into an 8 inch square pan. Chill overnight. Cut into 1/2 inch cubes with a parting knife dipped in hot water. Set aside a few cubes of each color for garnish. 2 Two days before party, dissolve lemon gelatin and sugar in 1 cup boiling water. Stir in pineapple juice. Chill until slightly thickened. 3 Prepare both envelops of whipped topping mix as directed on package, or use thawed prepared topping. Blend into slightly thickened lemon gelatin. Fold in gelatin cubes. Carefully spoon into 9 inch springform pan, or spray-coated mold. Chill overnight. 4 Just before serving, loosen gelatin from mold by wrapping in hot wet towel. Gently tap sides of mold or loosen springform pan. Carefully remove gelatin. 5 Place on pretty serving plate and garnish with reserved gelatin cubes. Yields at least 16 servings. 


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Preparation

 1  Three day (or longer) before the party, prepare the raspberry, orange and lime gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each flavor. Pour each flavor separately into an 8 inch square pan. Chill overnight. Cut into 1/2 inch cubes with a parting knife dipped in hot water. Set aside a few cubes of each color for garnish.  2  Two days before party, dissolve lemon gelatin and sugar in 1 cup boiling water. Stir in pineapple juice. Chill until slightly thickened.  3  Prepare both envelops of whipped topping mix as directed on package, or use thawed prepared topping. Blend into slightly thickened lemon gelatin. Fold in gelatin cubes. Carefully spoon into 9 inch springform pan, or spray-coated mold. Chill overnight.  4  Just before serving, loosen gelatin from mold by wrapping in hot wet towel. Gently tap sides of mold or loosen springform pan. Carefully remove gelatin.  5  Place on pretty serving plate and garnish with reserved gelatin cubes. Yields at least 16 servings.