The editorial staff at Taste of Home is filled with the holiday spirit and sharing their favorite holiday memories, recipes, and crafts. Peggy Woodward, Food Editor, Healthy Cooking, shares her recipe for a favorite holiday dessert.
My favorite holiday memories are the Christmas Eves spent at my grandparents’ house. Looking back, it was a crazy mix of foods and family and we loved it. There was chili cheese dip for the kids and periwinkles (snails) for the bravest of men. For some reason our Irish family had spaghetti for dinner and every year there was a competition to see who made the best meatballs. After dinner (and dessert) gifts would be handed out, wrapping paper would fly and all of the kids would revel at our loot. Worn out from all of the excitement and food, we’d pack up and head home, always asking mom to ‘honk the horn when you turn’ as we rounded the corner onto the next block and waved goodbye to our grandparents who watched us from their front porch.
This recipe for Broken Glass Dessert is similar to one that my grandmother made for most holiday get-togethers; she called it Cracked Ice. It was a favorite of mine because it tasted so great and because my family served it with the meal, not as dessert – so it was like having dessert with dinner!
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1 package (3 ounces) lime gelatin
1 package (3 ounces) strawberry gelatin
1 package (3 ounces) orange gelatin
4-1/2 cups boiling water, divided
1 envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed
In a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until slightly thickened.
Meanwhile, combine the crumbs, sugar and butter; press into a greased 13-in. x 9-in. dish. Chill. Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into an buttered 8-in. x 4-in. loaf pan; chill until very firm.
Repeat with strawberry and orange gelatins. In a large bowl, gently fold whipped topping into pineapple juice mixture. When flavored gelatins are firm, cut into 1-in. cubes; gently fold into whipped topping mixture. Spoon over crust. Chill for at least 2 hours. Yield: 12-16 servings.
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