Do you ever get the feeling that all I do is post recipes? That’s how I feel lately. And here’s another for you.
All growing up, my mom would make a special dessert on New Year’s Eve that reminded us of the fun colors of confetti. I loved it so much that sometimes I would request it as my birthday cake two months later. It takes a bit of time and quite a bit of refrigerator space to make, but I still really enjoy the final product! As a general rule, I don’t eat Jell-o pretty much at any time during the year. So overindulging on New Year’s Eve is alright with me.
We called it Crown Jewel Dessert, but in googling it, I see some people know it as Broken Window Cake. Any way you name it, it’s good! (Sorry the picture isn’t vibrant in it’s colors. We always use blue and purple Jell-o too to make it more spectacular.)
CROWN JEWEL DESSERT
1 3-oz. pkg each of 4 different color jello, plus 1 3-oz. pkg of lemon jello
½ cup pineapple juice
¼ cup sugar
2 cups whipping cream, sweetened
1 ½ cups graham cracker crumbs
1/3 cup melted butter
Make each package of jello (except the lemon) separately with 1 ½ cups water. Pour into small pans and let harden. Combine lemon jello, sugar, and 1 cup boiling water; stir in pineapple juice. Chill until slightly thickened. Meanwhile, make crumb crust by mixing graham cracker crumbs and butter (save some crumbs to sprinkle on top). Press crust into angel food pan or long oblong pan. Prepare whipped topping; add lemon jello mixture and continue whipping until smooth. Cube pans of jello and gently fold into whipped mixture. Pour into crust and let chill overnight or at least 6 hours.
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do you know of a sutable substitute for the pineapple juice in this recipe as i am allergic to pineapple but want to make the cake for my daughters birthday on new years eve. xx
Sorry I didn’t see this before New Year’s Eve, but I think you’d be fine using just about any juice. I save the juice from canned fruits, like pears or peaches, and I used some of that for our Crown Jewel the other night and it received lots of compliments.
Oh, Tonya! I don’t know how this slipped thru the cracks! I’m so sorry that you didn’t get a response in time for your daughter’s birthday. Did you come up with your own solution? If I were trying to sub out the pineapple juice, I would probably use mango nectar mixed with a little lemon juice to give it some tang. Haven’t tried it in this recipe, though. What did you end up doing?
I make it every year for New Year’s Eve! I often double it for guests (or that’s my excuse anyway), do all the colors of the rainbow, and make it much shallower in cake pans–I’d never seen it so deep as in that pic, but it’s pretty. I like it because not only can you do it ahead of time, but after all the heavy holiday food and fudge, it’s light and fat free, though full of sugar.