This is a great dessert option for everyone, even diabetics. This easy to make Broken Glass Cake recipe is a light, tasty and low-calorie cake that everyone will love. It’s a perfect take-along to a family picnic, reunion or just to end off a meal at home. I make mine with Splenda, but it can be made with sugar.

I have provided nutritional information for the use of sugar as well as the sweetener version. I also use a graham cracker crust in this recipe. I think it is a good balance to the light filling. but if you would rather have a different crust, don’t forget to account for it in the nutritional value.

This website contains affiliate links. As an affiliate, I earn a small commission from qualifying purchases (at no cost to you).

Easy Broken Glass Cake — Easy to make Broken Glass Cake

Jump to Recipe

This recipe is made in a 9 by 13′ baking dish and the nutritional information is for a 2-inch square piece. You can divide it up into smaller dishes, but you will have to make adjustments to the nutritional information.

I also used sugar-free jello. Choose three different flavours and colours.

I chose, strawberry, orange, and lemon for this recipe. The different colours look a little more interesting in the desert, but If you only like one particular flavour, then choose the flavours that suit your own taste. You could certainly use regular jello, but again, you would have to adjust the nutritional information. Wouldn’t this look cool on the 4th of July in red, yellow (for the white) and blue or how about black grape and orange on Halloween or red and green on Christmas?

Let’s get started!

Shopping List for our easy to make Broken Glass Cake recipe.

Graham baking crumbs
granulated sugar or Splenda
canola oil
3 packages sugar-free jello ( or regular)
Cool whip light (i tub)
pineapple juice

Kitchen tools needed for our easy to make Broken Glass Cake

Recipe for easy to make Broken Glass Cake

Broken Glass Cake

A low calorie, light and tasty dessert that the whole family will love

Print Recipe Pin Recipe

Prep Time 40

Course Dessert

Cuisine American

Servings 24

Calories 95 kcal

Ingredients

Crust

1 1/2 c graham crumbs
1/4 c splenda ( or sugar)
1/4 c Canola oil (or butter)

Filling

1 1/2 package unflavored gelatin ( we used Knox)
1.3 c cold water
3 packages sugar-free jello mix
3 c Cool whip light
1 1/2 c pineapple juice

Instructions

Ahead of time

Make the three jello packages according to the package instructions.
Pour each one into a shallow dish and chill until firm.
Once they are firm sub the jello into cubes. We used glass pie plates, but as long as they are shallow and allow you to cube the jello, any shallow dish will do.

Crust

a small bowl, mix graham crumbs, Splenda (or sugar), and oil (or butter). Mix thoroughly.
Take three tablespoons of the crumb mixture out and set aside.
Spread the rest of the crumb mixture in the bottom of a 9″ by 13″ baking disk. Pat down. Set aside.

Filling

In a small bowl add the unflavored gelatin to the cold water. Lightly stir to mix and set aside.
In a small saucepan,, bring the pineapple juice to a boil. Remove from heat.
Add the gelatin mixture to the pineapple juice and stir until dissolved.
Pour pineapple juice mixture into a large mixing bowl and place in the freezer for about 20 minutes to cool down.
Cut the jello into 1 inch cubes (The easiest way to do this is to use a knife and cut lines across your dish in both directions about an inch apart. use a thin spatula to remove the cubes from the dishes.)
Put all the cubed jello into a large mixing bowl .
Remove pineapple mixture from the freezer. (Make sure it has cooled)
Add the cool whip to the juice and lightly fold in. ( It should be well mixed but only stir lightly, so as not to lose the fluffiness of the cool whip.)
Add the cool whip mixture to the cubed jello and fold in gently.
Pour over the graham crust and smooth the top with a spatula.
Sprinkle the reserved crumb mixture over the top.
Chill in the refrigerator for at least 3 hours or until firm.
Cut into two inch squares.