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    Home » Desserts

    Cathedral Window Gelatin

    Published: Jul 31, 2022 by Nora Rey · This post may contain affiliate links · 3 Comments

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    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.

    Slices of Cathedral Window Gelatin
    Jump to:
    • Ingredients you’ll need
    • How to make this recipe
    • Frequently asked questions
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for Cathedral Window Gelatin
    Boiling water and sugar (as an optional ingredient) are not in the picture.

    Notes and substitutions

    • Jello: 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.

    (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.

    Pouring hot water to dissolve the gelatin powder in the container. Mixing to dissolve the gelatin powder in the liquid.

    (3)Refrigerate for about an hour until solid. Cover them so they don't pick up other smells.

    Stacked up containers of assorted gelatin.

    (4)Once they are solid, cut them into small cubes (about ¾ inch). Set them aside.

    Cutting the gelatin in the container into small cubes.

    (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 1 (14-ounce) can condensed milk and 1 ½ cups 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.

    Whisking the gelatin powder while water is being poured into the bowl. Adding the condensed milk into the creamy gelatin mixture.

    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.

    Arranging the multicolored jello cubes in the dish. Pouring the creamy gelatin mixture over the jello cubes.

    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.

    Taking a slice of cathedral window gelatin from the dish.

    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.

    Taking a bite of cathedral window gelatin with a fork.

    Frequently asked questions

    What makes a good Cathedral Window Gelatin?

    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.

    How do you get gelatin to set properly?

    Dissolve the gelatin powder completely in the liquid and give it enough time to set in the fridge.

    Can I freeze Jell-O to set it quicker?

    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.

    How long can it stay out of the fridge?

    Because of its firm texture, it keeps its shape at room temperature for hours.

    Is condensed milk the same as evaporated milk?

    No. Condensed milk (also called sweetened condensed milk) contains sugar, while evaporated milk does not. Condensed milk is also very thick and creamy.

    Other dessert recipes you may like

    • Red Velvet Cupcakes
    • Classic Banana Bread
    • Salted Caramel Pretzel Brownies From Brownie Mix
    • Brookie Bars from Brownie Mix
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    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Cathedral window gelatin on a plate

    Cathedral Window Gelatin

    A classic Filipino dessert with multicolored Jell-O cubes in a creamy gelatin mixture.
    5 from 6 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American, Asian, Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes
    Chill Time: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 16 servings
    Calories: 79kcal
    Author: Nora Rey
    Cost: $10-$12

    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

    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
    US Customary - Metric

    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

    • Jello: You will need 5 (3-ounce) assorted flavors of Jell-O or "gelatin dessert" to make a total of 5 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.

    Nutrition

    Calories: 79kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 11mgPotassium: 17mgSugar: 1gVitamin A: 328IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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    Comments

    1. Raquel EG Herrera

      September 26, 2022 at 7:01 pm

      5 stars
      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!

      Reply
      • Nora Rey

        October 18, 2022 at 9:03 am

        Hello Raquel, Thank you so much! I am so happy you found the recipe helpful. Messages like this keep me motivated. =)

        Reply
    2. Bim

      December 06, 2021 at 9:30 pm

      5 stars
      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.

      Reply

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