Broken Glass Torte

Ingredients: 1 pkg lime jello

1 pkg lemon or orange jello

1 pkg strawberry, cherry, or raspberry jello

3 pkgs of graham crackers

1 1/2 sticks of but1 tbsp plain gelatin

1 cup hot pineapple juice

2 cups cream

1/2 cup of sugar

Graham cracker crust: Crush 3 pkgs of graham crackers. Mix with 1 1/2 sticks of melted butter. Take out 1/3 of a cup to sprinkle on top at the end.

Dissolve each package of jello in 1 1/2 cups of hot water. Pour into a flat pan. Put each jello into a different pan. Soften 1 tbsp of plain gelatin in a 1/4 cup cold water. Dissolve in 1 cup hot pineapple juice. Allow to cool. Fold in 2 cups cream, whipped, with 1/2 cup sugar. Cut the set jello into cubes. Fold into whipped cream mixture. Pour into graham cracker crust. Sprinkle the 1/3 cup of graham crackers on top and chill.

Pudding Dessert

Crust: 1 1/2 cups flour
3/4 cup of crushed walnuts (optional)
3/4 cup of butter
Mix well; put into an ungreased glass 9x13 pan. Pat down firmly. Bake until edges or bottom are brown; 350 degrees. Allow to cool.
Filling: 8 oz. cream cheese
1 cup powdered sugar
1 pkg vanilla instant pudding
1 pkg chocolate instant pudding
3 cups milk
1 cup cool whip
Mix cream cheese and powdered sugar together in one bowl, in another bowl mix the 2 pkgs of pudding and the milk until thick.
Stir the separate mixtures together in one bowl. Fold in the cool whip. Pour mixture over the crust. Top with remaining cool whip. Sprinkle crushed graham crackers on top.