Patriotic Cut Glass Cake

My husband’s mother used to make him this cake as a child for his birthday.  I decided to make a red, white, and blue version with his grand sons this weekend.  It is a great thing to make with kids because they can keep checking back to see if the Jello is set, and they get to cut up the Jello, which doesn’t even need a knife.  And, of course, anything red, white, and blue the week of Independence Day is a positive.

The cake is not really a cake at all.  You line the edges of a spring form pan with lady fingers.  Make Jello (you can use any color), cut it into pieces, and then fold it into a Jello-pineapple juice-whipped cream mixture.  Then pour it into the lady fingers, let it set up, and you have this pretty dessert.  You can find variations of the recipe all over the internet.  It is also called a broken glass cake, stained glass cake, and crown jewel cake.  I am not sure of its original origin, so if you know its author, please let me know, so I can give them credit.

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Patriotic Cut Glass Cake

Prep 10 hours

Total 10 hours

Author unknown

Yield 10

Ingredients

• 3 3oz. packages of Jello (2 of your choice and 1 lemon)
• 1 cup pineapple juice
• 2 cups whipping cream
• 1 package lady fingers

Instructions

1. Make the two Jello flavors of your choice according to package directions. Allow them to set up in the refrigerator in a fairly shallow dish. I used and 8″ x 8″ glass baking dish for each. It will take 2 to 4 hours for the Jello to set.
2. Make lemon Jello by dissolving the Jello in 1 cup boiling water. Stir in one cup pineapple juice. Refrigerate until completely cool and starting to thicken, but not set up.
3. Line the edges of a 10″ spring form pan with lady fingers.
4. Whip cream until stiff peaks form.
5. Gently fold pineapple mixture into whipped cream.
6. Cut set up Jello into cubes and drop into whipped cream mixture.
7. You can move them around a little to more evenly distribute the cubes, but don’t stir it up or they will break and the whipped cream will deflate.
8. Pour into spring form pan. Refrigerate until firm. I did mine at night and refrigerated it overnight.

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