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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
  • Mixing bowl


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)


  • 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.



  • 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.


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