Best 4 Broken Glass Pudding Recipes

BROKEN GLASS DESSERT

Steps:

• Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.

HALLOWEEN DIRT CUPS

Steps:

• Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk together. Place over medium heat and cook, whisking continuously, as the mixture comes to a simmer and becomes thick, 5 to 6 minutes. Remove the pan from the heat and stir in the chocolate, butter and vanilla until smooth and fully incorporated. Divide between the six 300-milliliter glass tumblers and chill for about an hour.
• Top the pudding cups with some of the crushed sandwich cookies. Add the gummies, partially burying them in the crushed cookies, as if they are emerging from the "dirt".
• Write R.I.P. on the vanilla sandwich cookies with an edible marker, then place them in the glasses so that they stand upright and resemble tombstones.

BROKEN-GLASS PUDDING

Steps:

• Adjust oven rack to middle shelf and preheat the oven to 350 degrees.
• Lightly butter a small baking pan and set aside.
• Dissolve two-thirds of a cup of sugar with one cup water and heat in a heavy saucepan over medium heat. When the sugar begins to turn golden, rotate the pan to even the color. When the color is a rich amber, pour half the caramel into a one-quart souffle dish and the remainder on the buttered baking pan. Rotate the souffle dish to coat the bottom and even the sugar on the baking pan to coat as much as possible. Set aside to cool.
• Whisk the eggs and yolks in a large mixing bowl until creamy and set aside.
• In a saucepan, heat the milk and a half cup of heavy cream with the remaining two tablespoons of sugar. When the mixture begins to simmer, remove from the heat and slowly whisk into the egg mixture. Add the vanilla and strain the mixture into the souffle dish.
• Place the souffle dish in a roasting pan and set on the oven rack. Add boiling water into the roasting pan until it reaches halfway up the side. Bake for 45 minutes or until a sharp paring knife inserted into the center of the pudding comes out clean. Cool and refrigerate.
• Pull the remaining cooled caramel from the baking pan and crack into random inch-size pieces. Place the pieces in a tightly sealed container and refrigerate until ready to serve.
• When ready to serve, whip the remaining cream and set aside. Sprinkle half the broken caramel over the pudding. Spread the whipped cream over the pudding and cover with the remaining ''glass.'' Serve with fresh berries.

BROKEN GLASS JELLO

Steps:

• Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
• Cut flavors of jello into small blocks.
• Mix together carefully in a 9 x 13 inch pan.
• In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
• Poor cooled milk mixture over jello and chill overnight.