Cathedral window gelatin is a make-ahead dessert with fruit-flavored Jell-O in a creamy gelatin mixture. This colorful dessert looks special, yet it's so easy to make, with no cooking or baking involved!
What is Cathedral Window Gelatin? It is a classic Filipino dessert with multicolored jello cubes in a gelatin mixture made with condensed milk and cream. This dessert is traditionally prepared in a bundt pan. Although some recipes combine pineapple juice with the cream gelatin mixture, I omitted this part since there is already enough mixing of fruit flavors.
Its name is derived from a mosaic pattern resembling stained-glass church windows. In the US, variations are called Broken Glass Jello or Stained Glass Jello made with Jell-O, a Kraft Heinz brand of gelatin.

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What makes a good cathedral window gelatin
A good cathedral window gelatin has a smooth texture and has set properly. This is achieved by dissolving the gelatin powder entirely in the liquid. Some people prefer it less firm, which can be done by adding more liquid to it. The sweetness can also be adjusted to your taste.
Ingredients you’ll need
Notes and substitutions
- Jello: You will need 5 (3 oz) assorted flavors of regular or sugar-free Jell-O. I picked grape, berry, orange, lime, and cherry flavors. I've also reduced the water by 50% to make firmer jello cubes. You can use any brand of fruit-flavored "gelatin dessert" and make a total of 5 cups (firm!) jelly cubes. Please remember that not all types/brands have the same strength; some set up firmer than others. As a vegetarian substitute, you can use agar-agar or gulaman, the plant-based gelatin I used for Buko Pandan Salad.
- Unflavored gelatin: I used 4 (0.25 oz or 2 ½ tsp) envelopes of Knox gelatin — clear, unflavored gelatin that's granulated (as opposed to gelatin sheets).
- Heavy cream or heavy whipping cream: You can also use whipping cream, all-purpose cream, light cream, half-and-half, coconut milk, soy milk, or almond milk. Just remember that the less fat in it, the softer it will be.
- Condensed milk: Also called sweetened condensed milk, this is sweet and thick concentrated milk sold in cans. A (14-ounce) can is roughly equal to 1¼ cups.
- Sugar as an optional ingredient: For the cream gelatin mixture, you can add up to ¼ cup of granulated sugar to make the mixture sweeter.
How to make this recipe
Make the fruit-flavored Jell-O cubes
Note: You won't be following the instructions on the package; instead, you are reducing the amount of water by 50% to make firmer jelly cubes that are less fragile and easier to slice.
(1)Place the contents of each box of Jell-O in separate shallow containers that will make ¾-inch to 1-inch cubes. (2)Add a cup of boiling water to each container. (3)Stir until the powder completely dissolves.
(4)Refrigerate for about an hour or until solid. Cover if you don't plan to use them right away to prevent them from picking up other smells in the fridge.
(5)When they have cooled and set, cut them into small cubes.
Squares that are ¾-inch to 1-inch are ideal.
Make the cream-flavored gelatin
(6)Empty the contents of 4 clear, unflavored envelopes into a medium bowl. (7)Whisk as you pour the boiling water into the bowl until the powder is completely dissolved. By doing this, you won't need to "bloom" the gelatin. Blooming the gelatin means sprinkling the powder in a small amount of cold water or liquid to hydrate before adding in the hot liquid, avoiding lumps in the mixture.
(8)Add in the condensed milk. (9)Then pour the heavy cream. (10)Whisk until fully incorporated.
PRO TIP: If you like a sweeter mixture, You can add up to ¼ cup of white sugar at this point.
Assemble
Prepare a 9x13-inch dish or a standard 10-inch bundt pan that holds 10-12 cups. If you are using a mold, lightly grease with cooking spray. (11)Gently arrange the cubes of jello in the dish or mold in any pattern you like.
(12)Pour the cream gelatin mixture over the jelly cubes. The mixture shouldn't be too warm, or it could melt the jelly cubes. (13)Cover (not if it's still warm or there will be condensation) and chill for about 2 hours, or until solid.
Serve
If you used a bundt pan (or another mold), unmold on a serving plate; otherwise, (14)cut into squares and (15)serve them straight out of the dish.
Storage instructions
Cathedral window gelatin keeps in the fridge for up to 5 days. It will solidify more as it sits in the fridge, so it's best to enjoy it on the first or second day.
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
More 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 bundt pan
- Whisk
Ingredients
- 5 (3-ounce or 85-gram) boxes Jell-O or store brand "gelatin dessert", assorted colors (see note)
- 5 cups boiling water
- 4 (0.25-ounce or 7-gram) envelopes clear, unflavored gelatin (see note)
- 2 cups boiling water
- 1 (14-ounce or 396-gram) can condensed milk
- 1 ½ cups (355 grams) heavy cream (see note)
- ¼ cup (50 grams) granulated sugar optional
Instructions
MAKE THE FRUIT-FLAVORED JELL-O CUBES
- Add a cup of boiling water to each container.
- Stir until the powder completely dissolves.
- Refrigerate for about an hour or until solid. Cover if you don't plan to use them right away to prevent them from picking up other smells in the fridge.
- When they have cooled and set, cut them into small cubes.
MAKE THE CREAM-FLAVORED GELATIN
- Empty the contents of 4 clear, unflavored envelopes into a medium bowl.
- Whisk as you pour the boiling water into the bowl until the powder is completely dissolved. By doing this, you won't need to "bloom" the gelatin. Blooming the gelatin means sprinkling the powder in a small amount of cold water or liquid to hydrate before adding in the hot liquid, avoiding lumps in the mixture.
- Add in the condensed milk and heavy cream. PRO TIP: If you like a sweeter mixture, You can add up to ¼ cup of granulated sugar at this point.
- Whisk until fully incorporated.
ASSEMBLE
- Prepare a 9x13-inch dish or a standard 10-inch bundt pan that holds 10-12 cups. If you are using a mold, lightly grease with cooking spray.
- Gently arrange the cubes of jello in the dish or mold 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 (not if it's still warm or there will be condensation) and chill for about 2 hours, or until solid.
SERVE
- If you used a bundt pan (or another mold), unmold on a serving plate.
- Cut into squares and serve them straight out of the dish.
STORAGE INSTRUCTIONS
- It keeps in the fridge for up to 5 days.
- It will solidify more as it sits in the fridge, so it's best to enjoy it on the first or second day.
Video
Notes
- Jello: You will need 5 (3 oz) assorted flavors of regular or sugar-free Jell-O. I picked grape, berry, orange, lime, and cherry flavors. I've also reduced the water by 50% to make firmer jelly cubes. You can use any brand of fruit-flavored "gelatin dessert" and make a total of 5 cups (firm!) jello cubes. Please remember that not all types/brands have the same strength; some set up firmer than others. As a vegetarian substitute, you can use agar-agar or gulaman.
- Unflavored gelatin: I used 4 (0.25 oz or 2 ½ tsp) envelopes of Knox gelatin — clear, unflavored gelatin that's granulated (as opposed to gelatin sheets).
- Heavy cream or heavy whipping cream: You can use whipping cream, all-purpose cream, light cream, half-and-half, coconut milk, soy milk, or almond milk. Just remember that the less fat in it, the softer it will be.
- Condensed milk: Also called sweetened condensed milk, this is sweet and thick concentrated milk sold in cans.
- Sugar as an optional ingredient: For the cream gelatin mixture, you can add up to ¼ cup of granulated sugar to make the mixture sweeter.
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.