Broken Glass Cake

3 small boxes gelatin, one each flavor
3 envelopes Knox? plain gelatine
1/2 cup water
1 cup pineapple juice
1/2 cup granulated sugar
2 cups whipping cream
Graham cracker crumbs

Prepare flavored gelatin with 1 1/2 cups water to each package. Chill until firm, then cut into cubes.

Moisten plain gelatine in the 1/2 cup water. Bring juice and sugar to boil, then add plain gelatin mixture. Set to cool.

When gelatin and juice are cool, whip cream and fold in juice mixture. Then add gelatin cubes and fold in. Turn into a tube pan lined with graham cracker crumbs, then top with crumbs. Allow to chill in the refrigerator for 4 to 6 hours.

Blender Cheesecake

1 2/3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/2 cup boiling water
1 small box lemon gelatin
2 tablespoons lemon juice
2 cups cottage cheese
1 (10 ounce) container frozen whipped topping

Combine cracker crumbs and butter; mix well. Press into bottom of 11 x 7-inch pan. Set aside.

Pour boiling water into blender container. Add gelatin. Cover and process on the beat speed until gelatin is dissolved. Add lemon juice and 1 cup of the cottage cheese. Process on the liquefy speed until smooth. Add remaining cottage cheese and process until smooth. Pour into large mixer bowl. Add frozen whipped topping and mix with electric mixer until smooth. Pour over graham cracker crust. Chill until set. Yields 10 to 12 servings

Variations
Use any flavor gelatin desired.

Spread pie filling over cheesecake after it has set. Refrigerate 1 hour.

If desired, 1 cup fresh fruit can be folded into the mixture before pouring into crust.

Blackberry Cake

1 (18.25 ounce) box white cake mix (with pudding in the mix)
1 small box black raspberry flavored gelatin
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup fresh or frozen blackberries
1 cup flaked coconut
1 cup chopped pecans

Preheat oven to 350 degrees F.

In large mixing bowl, combine cake mix, gelatin, oil and milk. Mix well until blended. Add eggs, one at a time, and mix after each addition. Fold in blackberries, pecans and coconut. Bake at 350 degrees for 25 to 30 minutes. Cool in pan(s) for 10 minutes.

Makes 6 to 8 servings.

Icing
1/2 cup butter
1 pound confectioners? sugar
5 tablespoons milk
1/2 cup fresh or frozen (thawed) blackberries
1/2 cup coconut
1/2 cup pecans

Combine butter, sugar and milk in small pan. Stir in berries, coconut and pecans. Heat until butter is melted. Drizzle over cake.

Flavored Seven Minute Frosting

2 egg whites
1 1/4 cups granulated sugar
1 small box Jell-O (any flavor desired)
1/8 teaspoon salt
1/3 cup water
1 tablespoon white corn syrup

Combine unbeaten egg whites, sugar, flavored gelatin (your choice flavor), salt, water and corn syrup in the top of a double boiler. Using a portable electric hand mixer (or old-fashioned rotary egg beater), beat the mixture until it is very well mixed for a minute or two.

Place the pan over simmering water in the bottom of the double boiler and continue to beat at high speed until the frosting will stand in stiff peaks (this will take about 7 minutes). Occasionally use a spoon to stir the frosting from the bottom and sides of the pan so that it is all included in the beating.

Remove the pan from above the boiling water and continue to beat for another minute or so or until the frosting is thick enough to spread.

Orange Jell-O Cake

Yields 8 to 10 servings.

Cake
1 (18 1/4 ounce) box yellow cake mix
1 small box orange gelatin
2/3 cup vegetable oil
2/3 cup water
4 eggs
2/3 cup orange juice
1 cup granulated sugar

Glaze
2/3 cup orange juice
1 cup confectioners’ sugar

Cake: Preheat oven to temperature specified on cake mix. Lightly grease a 9 x 13-inch pan or Bundt pan.

In a large bowl, combine cake mix, gelatin mix, oil, water, eggs, orange juice and sugar. Beat until well combined. Pour batter into pan. Bake as directed on cake mix box.

Glaze: Combine orange juice and sugar in a small bowl. Poke holes in top of hot cake with a wooden pick. Pour glaze over cake.

Per serving: 550 calories; 22.5g fat (37 percent calories from fat); 3.5g saturated fat; 87mg cholesterol; 5.5g protein; 83.5g carbohydrate; 79g sugar; 0.5g fiber; 388mg sodium; 81mg calcium (based on 10 servings)

Jell-O Frosting

2 egg whites
1 1/2 cups granulated sugar
1 large box gelatin, desired flavor
2 teaspoons light corn syrup
1/2 cup water

Beat at high speed for 7 minutes in the top of a double boiler while it cooks.

Jell-O Crown Cake

Prepare 1 small box each of orange, cherry and lime gelatin, dissolving each one separately in 1 cup boiling water and then adding 1/2 cup cold water. Pour each flavor into a separate 8-inch square pan. Chill at least 3 hours. Cut into 1/2-inch cubes. Set aside a few cubes for garnishing.

Dissolve 1 small box lemon gelatin with 1/4 cup sugar in 1 cup boiling water. Add 1/2 cup pineapple juice. Chill until slightly thickened. Blend in 4 cups whipped topping (Cool Whip?) and the cubes of gelatin. Spoon into a 9-inch springform pan. Chill overnight. Run a spatula around the sides of pan and remove. Garnish with reserved gelatin cubes. Serves 16.