How to Make Cathedral Window Gelatin

This fruity and milky dessert is so delicious! The colorful jelly chunks resemble the stained-glass windows of a cathedral. It is perfect to serve during the holidays and special occasions!

Cathedral Window Gelatin Recipe


  • 1 sachet (25g) mango jelly powder
  • 1 sachet (25g) strawberry jelly powder
  • 1 sachet (25g) buko pandan jelly powder
  • 5 tbsp sugar, for each jelly flavor
  • 4 cups water, for each jelly flavor

For the milky jelly:

  • 1 sachet (25g) unflavored white jelly powder
  • 1 can (410ml) kremdensada
  • ½ cup all-purpose cream
  • ½ cup sugar
  • 1 can (240ml) unsweetened pineapple juice
  • 4 cups water


  1. Combine water, buko pandan jelly powder, and sugar in a pot. Mix well. Place on the stove and turn on heat. Stir continuously until it boils. Turn off heat then transfer the mixture into a mold or container. Repeat this step for the remaining two flavors of jelly.
  2. Let the jellies set. Wait for about 45 minutes.
  3. Slice the jellies into cubes.
  4. Put different flavors of jelly cubes into gelatin molds. Just fill about ⅓ portions of the molds. Set aside.
  5. To make the milky jelly, combine water, unflavored white jelly powder, kremdensada, all-purpose cream, sugar, pineapple juice, and water in a pot. Mix well. Place on the stove and turn on the heat. Stir continuously until it boils. Turn off heat.
  6. Immediately pour the milky jelly mixture into the molds with the jelly cubes. Let cool.
  7. Chill in the refrigerator for about 4 hours or overnight.
  8. Serve by carefully removing the gelatin from the mold then transferring it to a serving plate. Enjoy your cathedral window gelatin!

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