Broken Glass Salad

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  • 1 (3 ounce) box lime gelatin
  • 1 (3 ounce) box orange gelatin
  • 1 (3 ounce) box cherry gelatin
  • Water
  • 34 single Graham crackers
  • 1/2 cup (1 stick) margarine
  • 3/4 cup granulated sugar
  • 1 (20 ounce) can crushed pineapple
  • 1 envelope unflavored gelatine
  • 1 tablespoon cold water
  • 1 large box whipped topping mix
  • 1 cup cold milk
  • 1 teaspoon vanilla extract


  1. Make each box of lime, orange and cherry gelatin according to package directions using 1 1/2 cups boiling water. Pour each flavor into a greased 8-inch square pan and chill in refrigerator until set.
  2. Cut into 1/2-inch cubes.
  3. Crush Graham crackers and mix with margarine and 1/4 cup sugar. Save 1/2 cup of the Graham cracker mixture and set aside. Press remaining Graham cracker crumbs into bottom of a cold-cut keeper or 9 x 13-inch baking dish.
  4. Drain juice from crushed pineapple and add water to juice to make 1 cup.
  5. Dissolve gelatine in 1 tablespoon cold water and then mix gelatine with pineapple juice in a saucepan. Heat at medium temperature until pineapple juice mixture is hot, then set aside to cool.
  6. Whip two 1.3-ounce envelopes of whipped topping with cold milk according to package directions.
  7. Fold in remaining 1/2 cup sugar and vanilla extract.
  8. Fold in cooled pineapple juice mixture, drained pineapple and gelatin cubes.
  9. Pour into prepared pan and sprinkle reserved 1/2 cup crumbs on top.
  10. Chill in refrigerator until set, at least 2 hours.
  11. Slice to serve.

Yield: 10 to 12 servings

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