This recipe is a delight to make (especially with kids).

Why wouldn’t it be? It’s colorful and fluffy and highlights the magic of gelatin! When’s the last time you ate jello? Do you remember ‘jigglers’? Or perhaps you remember the precursor to jello jigglers - “Knox Blox” (don’t worry, more on that in future posts, I promise). I think it has been years since my kids have had jello. That was the part that was most delightful. The slurping. Cooled, concentrated jello has a special (and very silly) slurp to it. Making this dessert gave us some good laughs as we experienced all the textures and colors it has to offer.

This is our first recipe featuring gelatin + whipped cream on the blog. There will be more and if you’d like a little background on the popularity of jello - this economical, tidy, “light” dessert - check out this link!

Broken Glass (double for Easter)

Mix for pie crust and pat 1/2 into 9” x 13” pan:

28 (about) regular size graham crackers, crushed

1/4 c. sugar

1/2 c butter (melt if wanted)

Filling:

Take 1 pkg lemon jello - 1 pkg red, 1 lime flavor (I use lemon - lime - orange for Easter). Dissolve each separately in 1 1/2 c hot water.

Pour each into 8x8 pan. Chill till firm.

Dissolve 1 envelope unflavored gelatin in 1/4 c water. Add 1 c. hot pineapple juice. If unsweet juice, add 1 T. sugar. Cool until syrupy then add to 1 pint whipped cream.

Cut the 3 flavored jellos into small squares or triangles. Fold into cream mixture.

Pour over crumbs in pan. Cover with remaining crumbs. Chill.