Broken Glass Torte

By Coppermouse

Ingredients

• 3 cups Frosted Toast Crunch cereal
• 1/4 cup butter, melted
• 3 (3 ounce) boxes of Jell-O, different colors and flavors
• 4 1/2 cups boiling water
• 3/4 cup pineapple juice
• 1 envelope unflavored gelatin
• 3 cups frozen whipped topping, thawed
• 1 (6 ounce) container Yoplait very vanilla yogurt

Preparation

Step 1

For the crust: In a food processor, process cereal into fine crumbs. Add the melted butter and continue to process the crumbs until they are the texture of wet sand. Press into the bottom of a 9-inch springform pan and place in the freezer while preparing the rest of the dessert.

2. For the filling: In three separate bowls, whisk each box Jell-O with 1 ½ cups boiling water until dissolved. Pour into 3 loaf pans or pie plates and refrigerate until set, about 4 hours. Once the Jell-O set, cut into ½ inch cubes and keep chilled.

3. Combine 1/4 cup pineapple juice and unflavored gelatin in bowl. Microwave for about one minute, stirring occasionally, to dissolve. Slowly whisk in remaining pineapple juice. Let mixture cool slightly.

4. Place the whipped topping in a medium bowl and fold in the yogurt. Slowly add juice mixture until combined completely. Gently fold Jell-O cubes into cream mixture. pour into prepared pan and refrigerate until set, at least 4 hours.

5. Cut and serve.