Broken Glass Cake

Gelatin cubes:
3 oz. boxed flavored gelatin in lemon, lime and raspberry - prepared as directed on box and cut into cubes


Preheat oven to 325 degrees.
2 cups graham cracker crumbs or cookie crumbs (digestive biscuits or butter cookies)
2/3 cup butter, melted

If using cookies, crush them until fine. Mix graham or cookie crumbs with the melted butter and press the into the bottom of a 10" spring-form pan.  Bake for 10 minutes.  Remove from oven and let cool.

1 1/4 tsp. powdered gelatin
1 cup pineapple juice
1/4 cup cold water
2 cups heavy whipping cream
1/2 tsp vanilla extract

Put the pineapple juice in a small sauce pan and sprinkle powdered gelatin over; let it sit for a few minutes until dissolved.  Heat gelatin/pineapple juice mixture on the stove-top until melted.  Remove from heat and stir in the cold water.  Transfer to a small bowl and let stand on counter-top until it cools slightly.  Place in refrigerator until mixture has completely cooled (about 5 minutes) but hasn't set up - it should still be liquid.

In a large bowl, whip the heavy cream and vanilla extract until stiff peaks form.  Whisk the gelatin/pineapple juice mixture into the cream until combined.  Drop the gelatin cubes in the cream randomly.  Shake the bowl until the gelatin cubes sink into the cream (stirring them in with a spoon can damage the cubes).

Pour the mixture into the spring form pan and chill for at least 6 hours or overnight.