Cathedral Window Gelatin is a dessert with multicolored Jell-O cubes in a creamy gelatin mixture. It's a colorful treat that's easy to make and doesn't require cooking or baking!
In the US, variations are called Broken Glass Jello or Stained Glass Jello made with Jell-O, a Kraft Heinz brand of gelatin.
You may also like to try Buko Pandan Salad, another favorite Filipino dessert.
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What makes a good cathedral window gelatin
Cathedral Window Gelatin should be firm and jiggly with a smooth texture. The gelatin powder is dissolved entirely in the liquid. If you prefer it less firm, add more liquid to it. Sweetness can also be adjusted to suit your taste.
Ingredients you’ll need
Notes and substitutions
- Jello: You will need five (3-ounce) assorted flavors of Jell-O or "gelatin dessert" to make a total of five cups. I chose grape, berry, orange, lime, and cherry flavors. To make firmer jello cubes, I reduced the water by 50%. Agar-agar or gulaman, a plant-based gelatin, is an excellent substitute.
- Unflavored gelatin: I used four (0.25-ounce or 2 ½ teaspoons) envelopes of Knox gelatin — clear, unflavored granulated gelatin.
- Heavy cream: You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
- Sugar: As an optional ingredient, you can add up to ¼ cup of granulated sugar to the cream gelatin mixture.
How to make this recipe
Note: Reduce the amount of water by 50% to make firmer jelly cubes that are less fragile and easier to slice.
(1)Dissolve each box of Jell-O with a cup of boiling water in separate shallow containers to make cubes no larger than an inch. (2)Stir until the powder completely dissolves.
(3)Refrigerate for about an hour until solid. Cover them so they don't pick up other smells.
(4)Once they are solid, cut them into small cubes (about ¾ to 1 inch). Set them aside.
(5)Dissolve the contents of 4 clear, unflavored envelopes with 2 cups of boiling water. Keep whisking as you pour the water into the bowl to dissolve the powder and eliminate the need to "bloom" the gelatin.
Blooming the gelatin involves sprinkling the powder in a small amount of cold water (or another liquid) to hydrate before adding the hot liquid. This is usually done to avoid lumps in the mixture.
(6)Add in the condensed milk and heavy cream. Whisk until well-blended.
PRO TIP: If you like a sweeter mixture, add up to ¼ cup of granulated sugar at this point.
Use a 9x13-inch dish or one that holds 10-12 cups. If you are using a mold, lightly grease it with cooking spray.
(7)Gently arrange the jello cubes in any pattern you like. (8)Pour the cream gelatin mixture over the jelly cubes.
The mixture shouldn't be too warm, or it could melt the jelly cubes. Cover and refrigerate for about 2 hours, or until solid.
How to serve and store
Cut them into squares and serve them straight out of the dish. If you used a bundt pan or another mold, release it on a serving plate.
Cathedral Window Gelatin keeps in the fridge for up to 5 days. As it sits in the fridge, it will solidify more, so enjoying it within the first or second day is best.
Frequently asked questions
Dissolve the gelatin powder completely in the liquid and give it enough time to set in the fridge.
While freezing may help set it faster, it's also risky if you end up leaving it in there for too long. You will lose that smooth and wobbly texture!
With reduced liquid by 50%, it should solidify pretty quickly in the fridge. Use a metal pan, if you have, as it chills faster than a glass container.
Because of its firm texture, it keeps its shape at room temperature for hours.
No. Condensed milk (also called sweetened condensed milk) contains sugar while evaporated milk does not. Condensed milk is also very thick and creamy.
Watch how I make it here
Other dessert recipes you may like
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📖 Recipe
Cathedral Window Gelatin
Equipment
- 5 shallow containers (I used 5x7-inch rectangular containers)
- 9x13-inch dish or a 10-inch bundt pan (one that holds 10-12 cups)
- Whisk
Ingredients
- 5 (3-ounce) boxes of Jell-O or store brand "gelatin dessert", assorted colors (see note)
- 5 cups boiling water
- 4 (0.25-ounce) envelopes of Knox gelatin or any clear, unflavored gelatin
- 2 cups boiling water
- 1 (14-ounce) can condensed milk (approximately 1¼ cups)
- 1 ½ cups heavy cream (see note)
- ¼ cup granulated sugar optional
Instructions
- Note: Reduce the amount of water by 50% to make firmer jelly cubes that are less fragile and easier to slice.
- Dissolve each box of Jell-O with a cup of boiling water in separate shallow containers to make cubes no larger than an inch. Stir until the powder completely dissolves.
- Refrigerate for about an hour until solid. Cover them so they don't pick up other smells.
- Once they are solid, cut them into small cubes (about ¾ to 1 inch). Set them aside.
- Dissolve the contents of 4 clear, unflavored envelopes with 2 cups of boiling water. Keep whisking as you pour the water into the bowl to dissolve the powder and eliminate the need to "bloom" the gelatin.
- Add in the condensed milk and heavy cream. Whisk until well-blended.
- If you like a sweeter mixture, add up to ¼ cup of granulated sugar at this point.
- Gently arrange the jello cubes in a dish in any pattern you like.
- Pour the cream gelatin mixture over the jelly cubes. The mixture shouldn't be too warm, or it could melt the jelly cubes.
- Cover and refrigerate for about 2 hours, or until solid.
Video
Notes
- Jello: You will need five (3-ounce) assorted flavors of Jell-O or "gelatin dessert" to make a total of five cups. Agar-agar or gulaman, a plant-based gelatin, is an excellent substitute.
- Heavy cream: You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
Raquel EG Herrera
Hi Nora - it seems like your Cathedral Window jello recipe is the most complete, organized, easier to follow and understand. The rests are confusing (incomplete) not listing all the ingredients and don't show how they did the white jello part. Thank you so much for sharing your recipes and keep up the great job!
Bim
How I miss this colorful yummy dessert when we were still in my home country. My sister-in-law always had this for potluck. I will just have to adjust again the sugar/condensed milk, I’m sure it will still be yummy. Thanks Nora.