Recipe for cooking broken glass salad

Super Salad Recipes :: Gelatin Salads

Broken Glass Salad

1 (3 oz.) box lime gelatin
1 (3 oz.) box orange gelatin
1 (3 oz.) box cherry gelatin
Water
34 single graham crackers
1/2 C. (1 stick) margarine
3/4 C. sugar
1 (20 oz.) can crushed pineapple
1 envelope unflavored gelatin
1 Tbsp. cold water
1 lrg. box whipped topping mix
1 C. cold milk
1 tsp. vanilla extract or flavoring

Make each box of lime, orange and cherry gelatin according to pkg. directions using 1 1/2 C. boiling water. Pour each flavor into a greased 8-in. square pan and chill in refrigerator until set. Cut into 1/2-in. cubes.

Crush graham crackers and mix with margarine and 1/4 C. sugar. Save 1/2 C. of the graham cracker mixture and set aside. Press remaining graham cracker crumbs into bottom of a cold-cut keeper or 9 x 13-in. baking dish.

Drain juice from crushed pineapple and add water to juice to make 1 C.. Dissolve gelatin in 1 Tbsp. cold water and then mix gelatin with pineapple juice in a saucepan. Heat at med. temperature until pineapple juice mixture is hot, then set aside to cool.

Whip two 1.3-oz. envelopes of whipped topping with cold milk according to pkg. directions. Fold in remaining 1/2 C. sugar and vanilla extract or flavoring. Fold in cooled pineapple juice mixture, drained pineapple and gelatin cubes. Pour into prepared pan and sprinkle reserved 1/2 C. crumbs on top. Chill in refrigerator until set, at least 2 hr..

Slice to serve.

Makes approximately 10 to 12 servings.