Stained Glass Cake

By fcgra

Ingredients

• 12 Graham Crackers, crushed to fine crumbs (about 1 1/2 cups)
• 3/4 Cup Sugar
• 5 Tablespoons unsalted butter, melted and cooled slightly
• 3 (3-ounce) boxes Jello (2 red, 1 blue)
• 4 1/2 Cups boiling water
• 3/4 Cup pineapple juice
• 1 envelope juice
• 2 Cups heavy cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Preparation

Step 1

For crust:
Adjust oven rack to middle position and heat oven to 325 degrees. Stir cracker crumbs, 1/4 cup shugar, and butter into bowl until crumbs resemble wet sand. Press into bottom of 9-inch springform pan and bake until edges are golden brown, 12 to 15 minutes. Cool on wire rack.

For Filling:
In 3 separate large bowls, whisk each box of Jello with 1 1/2 cups boiling water until dissolved. Pout into 3 loaf pans or pie plates and refrigerate until set (4 hours). Once jello has solidified, cut into 1/2-inch cubes and keep chilled. Combine 1/4 cup pineapple juice and unflavored gelatin in bowl. Microwave, stirring occasionally, until gelatin is dissolved (1-3 minutes). Slowly whisk in remaining pineapple juice. With electric stand mixer set on medium-high speed, whip cream, vanilla, salt, and remaining sugar until stiff peaks form (3 minutes). Reduce speed to low and slowly add juice mixture until combined. Gently fold jello cubes into cream mixture. Scrape into prepared pan and refrigerate until set (4 hours). Serve.