Broken Glass

• 1 (3 oz.) pkg. each: cherry, lime and lemon jello
• 1 1/2 c. hot water (to each jello)
• 1 envelope plain gelatin
• 1/4 c. cold water
• 1 c. hot pineapple juice
• 2 c. heavy whipping cream
• 1/2 c. sugar
• 1 tsp. vanilla
• 2 doz. graham crackers, crushed and mixed with 1/2 c. sugar
• 1/2 c. softened butter (for the crust)

1. Dissolve each package of jello with hot water.
2. Pour into separate shallow pans and let stand in refrigerator.
3. Cut sugar and softened butter into crushed graham crackers with pastry blender or blending fork.
4. Line oblong glass baking dish (11 x 14-inch) with cracker mixture; use only 2/3 of it.
5. Soften plain gelatin in cold water; dissolve in hot pineapple juice and set aside to cool.
6. Whip the cream; add sugar and vanilla.
7. Add cooled pineapple juice to whip cream mixture.
8. Cut jello into small cubes and blend gently into whip cream mixture.
9. Pour into crust and spread evenly.
10. Sprinkle remaining 1/3 cracker mixture on top. Let stand in refrigerator 12 hours or overnight.

cherry, hot water, gelatin, cold water, pineapple, heavy whipping cream, sugar, vanilla, graham crackers, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620496 (may not work)