Broken Glass Pudding
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 383.7
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 207.4 mg
- Total Carbs: 73.7 g
- Dietary Fiber: 0.4 g
- Protein: 0.7 g
View full nutritional breakdown of Broken Glass Pudding calories by ingredient
Introduction
The original recipe is made in a 13x9 glass dish with a graham cracker crust but you can also make this dessert in a large glass bowl without the crust. The original recipe is made in a 13x9 glass dish with a graham cracker crust but you can also make this dessert in a large glass bowl without the crust.Number of Servings: 28
Ingredients
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4 - 3oz packages jello sugar-free gelatin, different colors
1 - 3oz package lemon jello sugar-free gelatin
5 cups boiling water
2 cups cold water
1/2 cup pineapple juice
1 - 8oz tub Cool Whip Fat Free topping
2 cups graham cracker crumbs
1/2 cup Smart Balance Light Buttery Spread
Directions
1. Make four flavors of gelatin as follows:
- mix gelatin with 1 cup boiling water until completely dissolved
- add 1/2 cup cold water and mix
- pour into 8in square cake pans
- chill in fridge several hours until firm
2. Once 4 gelatins are set, mix lemon jello with 1 cup boiling water until dissolved, add 1/2 cup pineapple juice and mix.
3. Place in freezer for about 15-20 minutes until it begins to thicken.
4. Graham cracker crust:
- melt 1/2 cup Smart Balance spread
- mix Smart Balance into graham cracker crumbs until well mixed.
- Press cracker crumbs into bottom of a glass 9x13 dish.
5. Once lemon jello has begun to gel, mix in large bowl with Cool Whip topping until well blended.
6. Cut each of the 4 colored jello's into small squares, fold into lemon jello mixture.
7. Pour mixture into 13x9 dish.
8. Chill in fridge overnight.
9. For added appeal sprinkle colored sprinkles on top just before serving.
10. Slice into 28 squares.
Number of Servings: 28
Recipe submitted by SparkPeople user FLUFFYWONKENOBE.
- mix gelatin with 1 cup boiling water until completely dissolved
- add 1/2 cup cold water and mix
- pour into 8in square cake pans
- chill in fridge several hours until firm
2. Once 4 gelatins are set, mix lemon jello with 1 cup boiling water until dissolved, add 1/2 cup pineapple juice and mix.
3. Place in freezer for about 15-20 minutes until it begins to thicken.
4. Graham cracker crust:
- melt 1/2 cup Smart Balance spread
- mix Smart Balance into graham cracker crumbs until well mixed.
- Press cracker crumbs into bottom of a glass 9x13 dish.
5. Once lemon jello has begun to gel, mix in large bowl with Cool Whip topping until well blended.
6. Cut each of the 4 colored jello's into small squares, fold into lemon jello mixture.
7. Pour mixture into 13x9 dish.
8. Chill in fridge overnight.
9. For added appeal sprinkle colored sprinkles on top just before serving.
10. Slice into 28 squares.
Number of Servings: 28
Recipe submitted by SparkPeople user FLUFFYWONKENOBE.
Member Ratings For This Recipe
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