- Categories:1950s, 1960s, Vintage dessert recipes,
- By The Click Americana Team
- Added or last updatedAugust 23, 2023
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These Crown Jewel Dessert recipes are perfect for more than just special occasions — they’re a fun way to bring a little sparkle to any meal. Bright colors, playful textures, and tasty flavors make these jello dishes a hit with both kids and adults.
Maybe it’s a family barbecue or just a Tuesday night dinner; these vintage Crown Jewel jello recipes (also called broken glass gelatin) add a touch of magic to the menu. So why not give one of them a try?
Dive into this mini-collection and discover how easy it can be to whip up a batch of these jiggly jewels, and see for yourself how they’ve stood the test of time.
Crown Jewel Dessert: Beautiful way to treat company (1957)
When you want a really special treat to draw admiring “ohs” from your guests . . . try this elegant new Jell-O gelatin dessert.
Crown Jewel Dessert recipes (1960s)
Crown Jewel Dessert as a mold, a pie, and a spring-form pan dessert!
Also known as Broken Window Glass Cake, this is a spectacular dessert that fits busy schedules — the gelatin for cubes may be made one day, and the remainder of the dessert can wait until the next day.
Crown Jewel Dessert
Yield: 16 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 8 hours
Total Time: 13 hours 30 minutes
Here's a classic Jell-O recipe from the 1960s!
Ingredients
- 1 package (3 ounces) each Jell-O Orange, Cherry, and Lime gelatin
- 4 cups boiling water
- 1-1/2 cups cold water
- 1 package (3 ounces) Lemon Gelatin
- 1/4 cup sugar
- 1/2 cup pineapple juice
- 1-1/2 cups graham cracker crumbs
- 1/3 cup melted butter or margarine
- 2 cups whipping cream
Instructions
- Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each.
- Pour each flavor into an 8-inch square pan.
- Chill until firm, or overnight.
- Then combine the lemon gelatin, sugar, and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved.
- Stir in pineapple juice.
- Chill until slightly thickened.
- Meanwhile, make the crumb crust. Mix the crumbs and melted butter; press into bottom of 9-inch spring-form pan. (If desired, press part of crumbs on sides of pan.)
- Cut the firm gelatins into 1/2-inch cubes.
- Then prepare whipped cream (or whipped topping mix as directed on package); blend with lemon gelatin.
- Fold in the gelatin cubes.
- Pour into pan.
- Chill at least 5 hours, or overnight.
- Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving.
- If desired, spread additional prepared whipped topping or whipped cream on top and sides.
Notes
*Instead of crumb-butter mixture, you can use 16 to 18 ladyfingers (split) to line pan.
NOTE: Other Jell-O Gelatin fruit flavors may be used instead of those suggested in recipe, forming any combination of colors desired. For instance, make all the cubes of Jell-O Black Raspberry or Lime Gelatin and substitute Jell-O Strawberry Gelatin for the lemon gelatin.
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Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 205Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 44mgSodium: 92mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Variations of the Crown Jewel Dessert/broken glass dessert
Crown Jewel Jello Pie
Prepare Crown Jewel Dessert, pouring mixture into 2 ladyfinger- or crumb-lined 9-inch pie pans. (To line pie pans with ladyfingers, use about 18 ladyfingers, split. Line the bottoms of the pans; then cut remaining ladyfingers in half crosswise and line the sides of the pans.)
Crown Jewel Cheese Dessert (not pictured)
Prepare Crown Jewel Dessert, substituting 2 packages (3 oz each) cream cheese, beaten with 1/4 cup milk until fluffy, for the whipped topping.
Crown Jewel Mold
Prepare Crown Jewel Dessert, omitting crumb mixture and pouring mixture into a 3-quart mold or 9-inch spring-form pan.
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- Categories: 1950s, 1960s, Vintage dessert recipes,
- Tags: 1954, 1955, 1956, 1957, 1958, 1959, 1960, 1961, 1962, 1963, 1964, 1965, 1966, 1967, 1968, 1969, cakes, cherries, colors, cookbook, desserts, fruit, gelatin, jello, lemons, lime, molded, oranges, recipes, vintage christmas desserts, vintage dessert recipes, Vintage pie recipes
- Source: Joy of Jello Cookbook
- Added or last updatedAugust 23, 2023
- Comments: 4 Comments
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Comments on this story
4 Responses
looking for this receipe a long time thanks
Reply
I remember the molded salad from my childhood. My gramma made it for holidays. I have looked for these recipes for a long time. Now I have them. Thank you!
Reply
Can you sugar free Jello in place of regular jello?
Reply
good cake
Reply
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