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!
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What is Cathedral Window Gelatin?
Cathedral Window Gelatin is a Filipino dessert with multi-colored gelatin cubes embedded in a cream-flavored gelatin base and refrigerated until set. It resembles the appearance of stained glass windows, hence the name.
In the US, variations are called Broken Glass Jello or Stained Glass Jello made with Jell-O, a Kraft Heinz brand of gelatin. This delicious treat is often enjoyed during festive occasions and holidays.
Ingredients you’ll need
Notes and substitutions
- Jell-O: You will need 5 (3-ounce) assorted flavors of Jell-O or "gelatin dessert" to make a total of 5 cups. I used grape, berry, orange, lime, and cherry flavors. Agar-agar or gulaman, a plant-based gelatin, is an excellent substitute.
- Unflavored gelatin: I used 4 envelopes (0.25-ounce or 2 ½ teaspoons) 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.
Step 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.
Step 2: Stir until the powder completely dissolves.
Step 3: Refrigerate for about an hour until solid. Cover them so they don't pick up other smells.
Step 4: Once they are solid, cut them into small cubes (about ¾ inch). Set them aside.
Step 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.
Step 6: Add 1 (14-ounce) can condensed milk and 1 ½ cups heavy cream. Whisk until well-blended.Use a 9x13-inch dish or one that holds 10-12 cups. If you are using a mold, lightly grease it with cooking spray.
PRO TIP: If you like a sweeter mixture, add up to ¼ cup of granulated sugar at this point.
Step 7: Gently arrange the jello cubes in any pattern you like.
Step 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.
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. It will solidify more as it sits in the fridge, so enjoying it within the first or second day is best.
Recipe FAQs
Cathedral Window Gelatin should be firm and jiggly with a smooth texture. The gelatin powder should be 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.
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 available, 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.
Try these Filipino party desserts
- Mango Sago: A dessert with mangoes, sago or tapioca pearls, and a creamy sauce.
- Leche Flan: A creamy custard dessert with caramel sauce.
- Buko Pandan Salad: A creamy mixture of young coconut strips (buko), pandan-infused gelatin, sago, and nata de coco.
- Mango Gelatin: Mango gelatin cubes set in a smooth gelatin base, chilled until set.
- Cassava Cake: A chewy cake made with grated cassava, coconut milk, and condensed milk, often topped with a caramelized milk layer.
- Ube Kalamay: A sticky, purple rice cake made with grated purple yam (ube), glutinous rice flour, and coconut milk, then topped with crispy caramelized coconut curds (latik).
- Maja Blanca: A creamy coconut milk pudding with sweet corn kernels.
- Mango Float: A layered dessert with graham crackers, mangoes, and a creamy whipped cream mixture,.
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 (10 to 12-cup capacity)
- Whisk
- Mixing bowl
Ingredients
Fruit-flavored Gelatin
- 5 (3-ounce) boxes of Jell-O or store brand "gelatin dessert", assorted colors (see note)
- 5 cups boiling water
Cream Gelatin
- 4 (0.25-ounce) envelopes of Knox gelatin or any clear, unflavored gelatin (see note)
- 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 (see note)
Instructions
- Note: Reduce the amount of water by 50% to make firmer jelly cubes.
- 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 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 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
- Jell-O: You will need 5 (3-ounce) assorted flavors of Jell-O or "gelatin dessert" to make a total of 5 cups. I used grape, berry, orange, lime, and cherry flavors. Agar-agar or gulaman, a plant-based gelatin, is an excellent substitute.
- Unflavored gelatin: I used 4 envelopes (0.25-ounce or 2 ½ teaspoons) 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.
Heidi
Easy to follow directions and so pretty. I opted for only 2 colors of jello but used the correct amount as I wanted to see how it would work for 4th of July.
Nora Reyes
Hello Heidi, Thank you so much for your kind words! I'm thrilled to hear that you found the directions easy to follow. Using just two colors sounds like a fantastic idea for a 4th of July theme—I bet it'll looked stunning! If you have any photos or want to share how it turned out, I'd love to see. Thanks again for trying the recipe!
Nancy
Can you freeze cathedral window jello.
Nora Reyes
Hi Nancy! It’s best not to freeze Cathedral Window Jello — the gelatin doesn’t hold up well once thawed. It tends to separate and get watery or grainy. It’s better to keep it chilled in the fridge, where it’ll stay fresh for several days. 😊
Mae
Hi Ms. Nora,
What is the size of the glass containers you used for the jell-o?
Can’t wait to make this!
Thank you!
Nora Rey
Hello Mae, sorry for the late response. The shallow containers I used were 5x7-inch. I think I found them on target or amazon. It's Pyrex 10pc Glass Meal Prep Set. I hope this helps.
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!
Nora Rey
Hello Raquel, Thank you so much! I am so happy you found the recipe helpful. Messages like this keep me motivated. =)
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.
Nora Rey
Thank you!!!