Donna Hudspeth

Love: Langley Christmas treat calls for three colours of Jell-O

Love: Start your own family traditions - a special section of the Langley Advance published Dec. 8, 2016

This recipe is one of our family favourites, and I make it every Christmas.

I have been known to add peppermint schnapps to the pineapple juice mixture, and during the holidays, I sprinkle the top with crushed candy canes rather than graham cracker crumbs.

from Donna Hudspeth, Langley Hospice office and client volunteer

Broken Window Glass Cake



• 2 cups graham cracker crumbs,

• ½ cup melted butter

Mix well and press into the bottom of a 9” x 18” pan


• 1 pkg. each, orange, lime, and cherry Jell-O

In separate pans, dissolve each Jell-O powder in 1 cup boiling water. Mix until all powder is dissolved, and chill until firm.

In a small saucepan, heat 1 cup pineapple juice and ¼ cup sugar just until the sugar is dissolved. Immediately add 1 pkg. lemon Jell-O and stir until dissolved. Add 1/2 cup cold water and chill just until syrupy.

Using a sharp knife, cut the orange, lime, and cherry Jell-O into 1” chunks. Return to fridge until ready to use.

In a very large bowl, whip 2 cups of whipping cream until very stiff. Fold in the syrupy lemon Jell-O and the orange, lime, and cherry chunks.

Pour into the graham cracker crust.

Sprinkle top with a few crumbs, too.

Chill for 6 to 8 hours or overnight.


There’s about 1-2 minutes between syrup and gel – if a mixture is too runny, it’ll deflate whipped cream. If it’s too gelled, it won’t mix into whipped cream well.

If your mixture gets too gelled, reheat, stir, and chill again.

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