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Recipe Sharing: Broken Glass Torte

This is a recipe that has been in my family for a long time. In fact, I don't remember a single Christmas that this wasn't included as part of the dessert selection. I think it's the thing that most personifies Christmas for me, since it's rarely made outside of the holidays, even now that I'm not a child and could make it myself whenever I want.

I guess it's kind of a habit at this point, to just make it for Christmas and not throughout the year; though in December I definitely make up for it with at least three batches. Haha.

Broken Glass Torte:

1 pkg lemon, orange or apple jell-o powder
1 pkg lime jell-o powder
1 pkg cherry, strawberry or raspberry jell-o powder

2 dozen graham crackers, crushed (or 2 cups of pre-crushed graham crumbs)
1/2 cup soft butter or margarine
1/2 cup white sugar

1 envelope plain gelatin powder
1/4 cup cold water
1 cup hot pineapple juice

2 cups heave cream
1/2 cup white sugar
1 teaspoon vanilla

Step One: Prepare the three pkgs of jell-o with 1 & 1/2 cups of boiling water each. Pour into separate flat pans (cake pans/pie pans work well) and chill until set. Cut into approximately 1/2 inch cubes.

Step Two: Mix graham cracker crumbs, 1/2 cup butter/margarine and 1/2 cup white sugar. Line a 9"x12" pan/container with 2/3 of this crust mixture.

Step Three: Mix plain gelatin with 1/4 cup cold water; blend gelatine/water into the hot pineapple juice, then place this mixture in the fridge/freezer to cool. If using the freezer, do not let it actually freeze.

Step Four: Whip cream, 1/2 cup white sugar and vanilla together until they have the consistency of whipping cream, then fold in gelatin/pineapple mixture.

Step Five: Fold in jell-o cubes.

Step Six: Pour whipping cream/jell-o mixture into pan over crust mix, then top with remaining 1/3 crust mix. Chill 6-12 hours for torte to set.

NOTE #1: The jell-o flavours are up to you. The recommended flavours above are chosen for their colours to be "Christmas-y". Use whatever three flavours you feel like or think would go well together. Personally, I like orange, cherry and strawberry.

NOTE #2: You can substitute other juices for the pineapple. Orange, other citrus, or something tangy like cranberry would work just as well.

NOTE #3: Rather than a pan, I use a large plastic container. This torte lasts longer and does better in a container with a lid. If you use a pan or container that has no lid, you can cover it with plastic wrap, but it's still not as good. For the longest shelf-life, a good sealing lid is required.


This torte is a favourite with kids. Whipped cream and jell-o, after all! It's very rich, deliciously creamy and has about a million times more sugar and fat in it than is healthy... but who cares, it's a Christmas dessert, right? Haha. ♥

EDIT: The photo in this post is not a House Of Yum image, and I don't claim any ownership of it.
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About The House

House Of Yum is a from-home small business run by Senashenta (Tiffany Wynne) It is still in it's infancy, but is growing every day. This blog is for Sena to organize online sales, promote House Of Yum, network, plan and share recipes, photos and tips from her kitchen.

The content of the House Of Yum blog belongs to Sena. Posted recipes are meant to be shared, and photos are meant as reference/tutorial material. Please don't use any House Of Yum photos elsewhere without permission, but spread the recipes and tips around as much as you like. ♥

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