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Cathedral window gelatin on a plate

Cathedral Window Gelatin

A classic Filipino dessert with multicolored Jell-O cubes in a creamy gelatin mixture.
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


  • 5 shallow containers (I used 5x7-inch rectangular containers)
  • 9x13-inch dish or a 10-inch bundt pan (10 to 12-cup capacity)
  • Whisk


  • 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


  • 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 four clear, unflavored envelopes with two 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 two hours, or until solid.



  • 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.


Calories: 79kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 11mg | Potassium: 17mg | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg