Broken Glass Dessert

It’s not our role to promote commercial products in the Stainless Steel Kitchens of Nicole Parton’s Favorite Recipes - unless, of course, we stand to make big bucks from the mention. The recipe below is Frankie’s favorite make-ahead dessert. 

This recipe uses a widely known commercial product that we will not name unless the manufacturers of Jell-O send Frankie $50,000 in small, unmarked bills. If large bills are the only available option, Frankie will launder them in his little tank. 

Advertising has its place, but pleading readers will meet a stone wall when they try to determine which brand of jelly powder I used in this recipe. My lips are sealed. 

Frankie suggests you resist the temptation to use actual “broken glass” in this dessert. Unless you’re one of his mobster pals, of course. In which case, you could sprinkle it on a rival’s cereal to become a Breakfast Cereal Killer.

Broken Glass Dessert:

To Prepare Graham Wafer Base:

1-1/2 c. graham wafer crumbs 

1/3 c. granulated sugar

1/3 c. butter or margarine, melted

1 tsp. cinnamon

Preheat oven to 350 deg. F. Combine well, pressing into a 9x13-in. pan. Bake 10 min. Chill to set. This step may be taken a day or two ahead.

To Prepare the Filling:

One 3-oz. (85 g) pkg pre-sweetened strawberry or raspberry-flavored jelly powder

One 3-oz. (85 g) pkg pre-sweetened  lime-flavored jelly powder

One 3-oz. (85 g) pkg pre-sweetened lemon-flavored jelly powder

4-1/2 c. (1.125 L) boiling water, divided into three parts

2-1/2 c. (625 mL) whipping cream, divided into three parts

1/2 c. (125 mL) icing sugar (“powdered” or “confectioners” sugar)

1 scant tbsp. (10.5 mL) unflavored gelatin

1/2 c. (125 mL) cold water

1/2 c. (125 mL) hot water

1/4 c. (60 mL) pineapple juice (see Further Note)

What to know before starting: 

This recipe requires one ungreased 13x9-in. (33x22 cm) pan and three ungreased 8x8-in. (20x20 cm) pans. Line square pans with parchment paper cut to fit. For each pan, cut a “lifter” or “sling” to fit under each parchment square. Each “lifter” should loosely overhang one set of opposing sides of each pan by about 7 in. (18 cm). The width of each “lifter” should be approximately 5 in. (12.5 cm).

In each of three medium bowls, dissolve each color/flavor of jelly powder in 1-1/2 c. (375 mL) boiling water, stirring until completely dissolved. Pour each jelly into 8x8-in. (20x20 cm) pan. Chill to set. Slice fully set jelly into 3/4-in. (20 cm) cubes while still in each pan. It doesn't matter if the squares aren't “perfect.” This step may be done a day or two ahead; cover and refrigerate.

On the day you serve this dessert: Whip cream, gradually adding sugar. Set aside. Soften gelatin in 1/2 c. cold water. Dissolve in 1/2 c. hot water. Stir in pineapple juice. When gelatin mixture cools, gently stir into whipped cream. Set aside.

Use two silicone spatulas or two rice paddles to extract cubed jellies from pans. Stirring carefully to randomize colors, gently fold in whipped cream mixture. Pour over base. Cover and chill.