Broken Glass Cake Recipe

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

Prep Time 40

Course Dessert

Cuisine American

Servings 24

Calories 95 kcal

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.

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.

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.