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Cathedral window gelatin on a plate

Cathedral Window Gelatin

Cathedral window gelatin is a classic Filipino dessert with multicolored fruit-flavored jello cubes in a creamy gelatin mixture traditionally made in a bundt pan.
Course Dessert
Cuisine American, Filipino
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 bundt pan
  • Whisk


  • 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



  • Place the contents of each box of Jell-O in separate shallow containers that will make ¾-inch to 1-inch 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.
  • 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.


  • 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.


  • 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.


  • 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.


  • 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.



  • 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.


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