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Stained Glass Torte




  • 1 small box lemon Jell-O
  • 1 small box lime Jell-O
  • 1 small box red Jell-O
  • 1 envelope unflavored gelatine
  • 1/4 cup cold water
  • 1 cup hot pineapple juice
  • 2 cups heavy cream, whipped
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract


  • 1/2 cup granulated sugar
  • 1/2 cup soft butter
  • 2 dozen crushed Graham crackers (2 cups)
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  1. Dissolve each Jell-O package in 1 1/2 cups hot water. (Chill in separate cake pans until firm; cut into cubes.)
  2. Soften plain gelatine in cold water; dissolve into hot pineapple juice. Cool.
  3. Whip cream with vanilla extract and sugar; fold in pineapple mixture carefully.
  4. Line 13 x 9-inch pan with 2/3 Graham cracker mixture. Turn whipped cream mixture into pan. Top with remaining crumbs.
  5. Chill for 6 to 12 hours until firm.


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