Broken Glass Jello is simple to make and a major crowd pleaser at Hawaii Potlucks!
Broken glass jello is simple to make and a major crowd pleaser at Hawaii potlucks. My grand Aunt would make a layered rainbow jello dessert which consisted of five jello flavors with a cream jello in between each layer. This layered rainbow jello takes a lot of prep time. However, Broken Glass Jello is similar because it calls for the same ingredients, but is much more simplified and doesn’t require a lot of prep time. Both styles taste and look great! Its definitely a fun and delicious treat! The ingredients call for sugar free jello, heavy whipping cream, Knox gelatin, and sweetener. I have made this recipe with erythritol and allulose. Both choices are great, so use whatever sweetener you prefer.
My husband seems to like allulose most because it does not leave that cool minty aftertaste, known as “the cooling effect.” I have not found allulose locally here on Oahu, so I have been ordering through Amazon.
I have tried two different brands of allulose so far. Here the two brands that I’ve tried so far:
I have also tried the following erythritol:
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As always, take care and aloha!
Keto Broken Glass Jello Recipe (From Hawaii)
Equipment
- 3, 25 ounce Ziploc containers (used as Jello molds)
- 11×15 pan
Ingredients
- 3 boxes Sugar Free Jello 0.6 ounces each, choose different flavors
- 1 3/4 cups heavy whipping cream
- 2 packets Knox gelatin
- 3 tbsp sweetener I am using Anthony's Confectioner's Erythritol
- 6.5 cups water
Instructions
- Add 1.5 cups of boiling water to each Jello mixture
- Pour into separate molds and refrigerate 3-4 hours
- Once the Jello is set, dry off any excess water, cube the Jello, and place in a 11×15 pan
- Mix two packets of Knox gelatin to 1/2 cup of cold water, to that, add 1 1/2 cups of boiling water, 3 TBS of erythritol, and 1 3/4 cups of heavy whipping cream
- Allow this mixture to cool down; you do not want to pour it onto the cubed Jello while its hot as the heat could cause the cubed Jello to melt
- Once the mixture is cool, pour into the 11×15 pan
- Set in refrigerator overnight