Broken Glass Torte

• 2 doz. graham crackers
• 1/2 c. soft butter
• 1/2 c. sugar
• 1 pkg. lime Jell-O
• 1 pkg. red Jell-O
• 1 pkg. lemon Jell-O
• 1 1/2 c. hot water (for each pkg.)
• 1 pkg. plain gelatin
• 1 c. pineapple juice
• 1/2 c. sugar
• 1/4 c. cold water
• 1 tsp. vanilla
• 2 c. heavy cream

1. Crush crackers, add butter and sugar.
2. Mix well and line a 1 x 13 x 2 1/2-inch pan, reserving a small amount of crumbs for topping.
3. Dissolve each package of Jell-O in hot water and in separate bowls or flat pans.
4. Chill in pans until firm.
5. Then cut into 1/2-inch squares.
6. Soften plain gelatin in cold water; add hot pineapple juice and cool.
7. Whip cream and sugar and vanilla.
8. Fold in cooled gelatin and pineapple mixture.
9. Fold in Jell-O cubes; pour into crumb-lined pan.
10. Sprinkle on rest of crumbs; chill 6 to 8 hours until very firm.

graham crackers, butter, sugar, lime, red jello, lemon jello, hot water, gelatin, pineapple juice, sugar, cold water, vanilla, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=274888 (may not work)