Broken Glass Cake

1. 1

   Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.

2. 2

   Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.

3. 3

   Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.

4. 4

   Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.

5. 5

   Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.

6. 6

   Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.

7. 7

   Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.

8. 8

   Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.

9. 9

   Sprinkle the cake with reserved graham cracker crumb mixture.

10. 10

    Refrigerate until set, at least 3 hours to overnight.

* Per serving · 4 servings · Values may vary.