Dissolve each jello in 1 1/2 cups boiling water. Mold each in shallow pan.
Heat pineapple juice with sugar to boiling and pour over 1 pkg. plain gelatin that has been softened in 1/4 cup cold water. Let cool until syrupy. Then add the cream which has been whipped with the vanilla.
Cut jello in 1/2 inch cubes and fold into whipped cream mixture. Pour into a 9 x 13 inch pan and top with the topping mix.
Originally Submitted
4/28/2011
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