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Broken Glass Torte Recipe

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This recipe for Broken Glass Torte, by , is from Our Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, August 4, 2008



1 package of lemon or orange, one of lime, one of cherry,
and one of raspberry or strawberry gelatin (total 4 packages)
1 ½ cups hot water for each pkg
1 envelope plain unflavored gelatin
¼ cup cold water
1 cup hot pineapple juice
2 cups heavy cream, whipped
½ cup sugar
1 tsp vanilla
Crust: mix 2 dozen crushed graham crackers, ½ cup soft butter, ½ cup sugar

Dissolve each of your four packages of gelatin dessert (one in each color)
In 1 ½ cups hot water and chill in separate cake pans until firm.
Then cut into cubes or strips about ½ inch wide. Soften the plain
gelatin in cold water, dissolve in hot pineapple juice cool and
fold into whipped cream into which you’ve beaten sugar and vanilla.
Blend the colored gelatin cubes carefully into the pineapple whipped
cream mixture. Turn into spring form pan or angel cake pan lined with
two thirds of the graham cracker mixture. Top with remaining crumbs.
chill 65 to 12 hrs or until firm. Slice to serve. The cut slices give
you the broken glass effect.




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