This recipe is similar to the retro recipe made for most holiday potlucks; called Cracked Broken Glass or Cracked Ice. It was a favourite of mine because it was so light after a big meal and it tasted so great. Here I twisted the recipe a little to make it gluten and lactose free. I think it taste just as fantastic. Please enjoy
Ingredients
3 cups gluten free cornflakes. Crush fine to make about 1 cup of crumbs
2 tablespoons white sugar
1/4 cup margarine
1 package (3 ounces) blueberry gelatine
2 tablespoons white sugar
1/4 cup margarine
1 package (3 ounces) blueberry gelatine
1 package (3 ounces) lime gelatine
1 package (3 ounces) strawberry gelatine
1 package (3 ounces) orange gelatine
4-1/2 cups boiling water, divided
1/4 cup cold water
1 cup pineapple juice
1 (14 oz.) can coconut milk
1 package (3 ounces) strawberry gelatine
1 package (3 ounces) orange gelatine
4-1/2 cups boiling water, divided
1/4 cup cold water
1 cup pineapple juice
1 (14 oz.) can coconut milk
3 envelopes unflavoured gelatine
Water
Directions
In a small bowl, soften unflavoured gelatine in cold water for 5 minutes. In a small saucepan, bring pineapple juice and coconut milk to a boil. Stir in unflavoured gelatine until dissolved. Transfer to a large bowl; set aside until slightly thickened.
Meanwhile, combine the cornflake crumbs, sugar and margarine; press into a greased 13-in. x 9-in. dish. Chill.
Combine lime gelatine and 1-1/2 cups boiling water; stir until gelatine is dissolved. Pour into an buttered 8-in. x 4-in. loaf pan; chill until very firm.
Repeat with strawberry, blueberry and orange gelatine. In a large bowl, gently fold whipped topping into pineapple juice mixture. When flavoured gelatines are firm, cut into 1-in. cubes; gently fold into pineapple coconut milk mixture. Spoon over crust. Chill for at least 6 hours. Slice in squares. Store left overs in refregerator (if there is any)
