Cathedral Windows

July 2, 2019

Some time during my college days, this dessert got very popular. I don’t remember who started it all but somewhere along the years, it got so ‘commercialized’ and ‘so cost cutting taste’ that what you can now find is actually a sample of how formulas are bastardized for the sake of profit.

Here is how it used to be during the ‘good old days’. When Tupperware first came around to the Philippines, they used to have a mold just for Cathedral Windows. The bottom of the mold was detachable, thus unmolding the hardened gelatin was so easy to place on a serving dish. Now, what I use is a decorative, round mold made out of silicon. It is so easy to unmold.

This is a very good dessert to do with your child; it’s something they can help you with and the result is very colorful and real yummy! Also good to serve for people who cannot chew so well – all you have to do is swallow!

Cathedral Windows Jelly Dessert

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By Marianne de Leon Serves: 12
Prep Time: 4 hours Cooking Time: 30 minutes Total Time: 4 hours 30 minutes

Easy to make multi-colored gelatin dessert made with cream, condensed milk, and your favorite jelly flavors typically served at parties and fiestas.


  • 10 teaspoons (28 g) or 4 envelopes Knox gelatin (1 envelope of gelatin = 2 ½ teaspoons = 7 g of loose gelatin)
  • ½ cup (125 ml) cold water
  • 1 cup (250 ml) cream
  • 1 cup (250 ml) condensed milk
  • 1 ½ cups (375 ml) fresh milk
  • ½ cup (64 g) sugar
  • 3 regular sized Jello flavors - my favorites are: strawberry, lime and blueberry. For each box use 1 ½ cups (375 ml) hot water


The first thing to do is to make the Jello flavors.


For each regular size of Jello Flavor, you need 1 ½ cups of hot water.


You also need 3 containers that are about 5 x 7 x 2-inches. (Those take-out containers are good for this.)


In each container put in one flavor of Jello and then pour in the hot water and stir until all the Jello has dissolved.


Place in refrigerator to cool and solidify.


When set solid, cut into 1-inch cubes and set aside.

Making the cream gelatin:


In a one-cup glass measuring cup, pour in 1/2 c cold water.


Sprinkle the gelatin over it, give it a little stir to make sure all the gelatin powder is wet, and allow it to soften for about 15 minutes.


Measure the fresh milk in another glass measuring cup and add the softened gelatin to it.


The fast way to melt the gelatin with the milk is to microwave it in 15 seconds increments, stirring between bursts to make sure the gelatin gets melted. Then set aside.


Using a big bowl, mix together the cream, condensed milk, and sugar.


Stir well to dissolve the sugar.


Now pour in the dissolved milk/gelatin mixture and mix well.


Set aside to slightly cool.

Putting it together:


Place your silicon mold on top of a big plate to make it stable when you place it in the refrigerator.


Pour about ¼ cup of the milk mixture into the mold.


For the next layer, get bits and pieces of each Jello color and sprinkle them on the cream gelatin.


Pour about ½ cup of the milk gelatin over the colored gelatin.


Continue to do this until you have used up all the colored Jello and white gelatin.


Cover the silicon mold with either a foil wrap or plastic wrap and refrigerate until the whole thing is set solid.


  • To unmold the Cathedral Window, use a platter that is 1 - 2 inches wider than the silicon mold.
  • Carefully detach the gelatin by carefully pulling the sides of the silicon mold.
  • Then place the platter on top of the mold and holding the platter and the mold together, flip the mold unto the platter and carefully disengage.
Now it’s ready to be served.

A slice of Cathedral Windows Jelly dessert
This is how this dessert got its name. The various colored jelly create a stained glass window effect.

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  • Reply
    May Ortiz
    August 25, 2019 at 4:03 pm

    Hello Marianne. If we use Aeroplane jelly here in Sydney, how do I adjust the recipe. Regards, May

    • Reply
      Tita Meg
      August 27, 2019 at 4:18 pm

      Hi May! I think the Aeroplane jelly says 2 cups of water to each box, therefore just place 1 ½ cups of water so that’s its a bit firmer than the ordinary jelly.

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