I used to make this cake with my Grandma J. when she lived with us in Cranbrook. It’s a fairly old recipe, and it’s been done many times, and has many different names. Why did I do it if it’s been done before? Because it brings back memories, and it tastes amazing!!
You may have seen this cake before called either a Stained Glass or a Broken Glass cake. There are lots of different variations of it- some use the juice, some don’t. More modern recipes have cool whip instead of the cream . . . so basically this is an idea that can be used in many different ways!
You can change up the graham cracker crust for a different cookie crust, you can add it different flavours of Jello, and you can change up the type of juice! With this cake, I prefer to use a baked crust, but as I explain in the video, you don’t have to. If you choose not to, the graham crackers won’t be hard or crunchy as a base- more light.
Make sure that you make the Jello in plenty of time to allow it to set. Making it the day before is easiest in my opinion. I chose to use six different flavours/colours of Jello, but you can customize it however you want to. If you’re baking for a specific themed holiday you can use those colours, or if you’re making it for a baby shower, you could theme it pink or blue! The possibilities with this cake are basically endless!
Rainbow Jello Cake
- 1 1/2 cups graham cracker crumbs
- 1/2 cups granulated sugar
- 1/4 cup melted butter
- 1 1/2 cups whipping cream
- 1 cup pineapple juice
- 1/4 cup cold water
- 1/2 teaspoon vanilla extract
- 1 tablespoon gelatin (1 packet knox)
- 3-4 cups cubed jello
- To prepare crust mix graham cracker crumbs, sugar and melted butter in a medium sized bowl. Press into greased springform pan. Bake in a 350F preheated oven for 10-13 minutes. Set aside to cool completely.
- To prepare Jello, mix contents of Jello boxes with one cup of boiling water. Stir to dissolve the jello, and then pour into a container to solidify. Repeat with required colours and flavours. Placing the Jello in the fridge will speed the solidifying process up. Once solid, cut Jello into small cubes.
- In a small bowl, sprinkle the gelatin over top of the pineapple juice and allow it to rest for 30-60 seconds. Heat mixture to boiling in the microwave or on the stovetop. Stir until gelatin is completely dissolved and remove from heat.
- Add in the cold water, stir and allow mixture to cool to room temperature.
- Whip cream and vanilla in the bowl of a stand mixer fitted with a whisk attachment until stiff peaks form. Slowly add in cooled pineapple mixture, and whisk until completely combined.
- Remove bowl from stand mixer. Place Jello cubes into the mixture, but try not to stir it as it will cause the jello to break up. Swirl the bowl until the Jello and filling mix together.
- Pour filling into prepared crust. Place pan into the fridge for the cake to solidify completely- between 6-8 hours or overnight.
- The cake is best served and consumed within 2-3 days.