Rainbow Jello Cathedral Window Recipe
Prep time
Total time
Recipe type: Dessert
Cuisine: Filipino
Serves: 10
  • For the Jello:
  • 1 85 gram pack of blueberry jello
  • 1 85 gram pack of orange jello
  • 1 85 gram pack of strawberry jello
  • 1 85 gram pack of lime jello (optional)
  • 4 cups of boiling water
  • 2 cups of cold water
  • For the Milk Mixture:
  • 3 15 ml packs of unflavoured gelatin
  • 1½ cups of boiling water
  • ½ cup of pineapple juice (optional)
  • 300 ml of condensed milk
  • 354 ml of evaporated milk
  1. Add each jello mixture to separate containers. In each container, pour in 1 cup of boiling water and ½ cup of cold water. Stir until well combined, cover, and place in the fridge until set.
  2. After the jello has set, slice it into bite size cubes.
  3. Put the gelatin into a bowl followed by the boiling water and stir until well combined.
  4. Pour in the pineapple juice, condensed milk, evaporated milk, and whisk until well combined.
  5. Place the cubed jello in and pour into a bundt pan or the container of your choice. The amount of jello is entirely up to you. Add less jello cubed if you want creamy texture.
  6. Put it in the fridge until set. It is best overnight but a few hours will do.
  7. Push down around the edges to loosen it from the container and flip it over into the container of your choice. I usually put a plate over the container and then flip it.
  8. Slice, serve, and enjoy your rainbow jello or cathedral window recipe.
Recipe by Cook n' Share - World Cuisines at http://cooknshare.com/recipe/rainbow-jello-cathedral-window-recipe/