Rainbow jello or cathedral window recipe as it is called in the Philippines is a delicious combination of condensed milk, evaporated milk, and four or more different flavours of jello. It is great for the Holidays, birthdays, or any occasion you have coming up. Make it up, give it a try, and let us know what you think.
There are a simple suggestions to making this recipe. To begin with, we use blueberry, orange, strawberry, and lime jello. You can use the jello of your choice, however. I find these are divinely colourful, however. In addition, more than four flavours can be used but try not to use too much as the dish will become bulky. The jello instructions call for two cups of water, but I only use a cup and a half to make it a little firmer. You can also reduce the jello in half if you do not want as much.
The jello will set in four hours or so. In light of this, I usually make this a two day recipe. Meaning, the jello is made on the first day, and the rest on the second day. I know it seems a bit time consuming, but it is well worth it.
The pineapple juice it optional, but I find it adds a great deal of flavour to the dish. Water can be used in its place
I use a bundt pan, but if you do not have one or cannot find one, use the pan of your choice.
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- 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
- 1 1/2 cups of boiling water
- 1/2 cup of pineapple juice (optional)
- 300 ml of condensed milk
- 354 ml of evaporated milk
- Add each jello mixture to separate containers. In each container, pour in 1 cup of boiling water and 1/2 cup of cold water. Stir until well combined, cover, and place in the fridge until set.
- After the jello has set, slice it into bite size cubes.
- Put the gelatin into a bowl followed by the boiling water and stir until well combined.
- Pour in the pineapple juice, condensed milk, evaporated milk, and whisk until well combined.
- 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.
- Put it in the fridge until set. It is best overnight but a few hours will do.
- 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.
- Slice, serve, and enjoy your rainbow jello or cathedral window recipe.
