Broken-Glass Cake

This cake is designed to resemble the stained glass windows in a church. The recipe is an old newspaper clipping from I don’t know where. I hope you enjoy its beauty as well as its taste.

Broken-Glass Cake

1 (3-oz.) package orange gelatin
1 (3-oz.) package cherry gelatin
1 (3-oz.) package lime gelatin
3 cups boiling water
2 cups cold water
1 cup pineapple juice
¼ cup sugar
1 (3-oz.) package lemon gelatin
1 ½ cups graham cracker crumbs
1 ½ cups butter or margarine, melted
2 cups whipping cream

Prepare orange, cherry and lime gelatins separately, using 1 cup boiling water and ½ cup cold water for each. Pour each flavor into 8-inch square pan and chill until firm.

Mix pineapple juice and sugar and heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in hot juice, then add remaining ½ cup cold water, chill until slightly thickened.

Combine graham cracker crumbs and butter and press into bottom of 9-inch spring form pan.

Cut firm orange, cherry and lime gelatins into ½-inch cubes.

Whip cream until stiff and blend with lemon gelatin. Fold in gelatin cubes. Pour into crumb-lined pan. Chill at least 5 hours.

Run knife or spatula between sides of dessert and pan and remove sides of pan before serving.

Makes 16 servings.