A colorful dessert that resembles stained glass on cathedral windows is this cool jello treat that’s really easy to make.
The recipe is almost exactly the same as the previous patriotic cathedral window jello, except that I used different color jellos. I also happened to have a bundt pan that looked like a cathedral and thought it would work well with the stained glass.
A little bit of stirring is all that’s needed to make this gelatin dessert.
It’s a great treat that can be made days ahead of time and unmolded the day you plan to serve it.
Unmolding is really a breeze if you spray the pan with non-stick spray. If you happen to forget to spray as I had, the jello will still come out easily for as long as your pan is non-stick to begin with.
Use every color jello under the sun to make a festive dessert.
You get the stained glass effect not only on the outside but also on the inside.
Every slice will reveal different patterns of light and color.
Pineapple juice and milk are what binds the colors together. The pineapple gelatin is creamy as custard providing a nice contrast against the sweetness of the jello colors.
This stained glass cathedral window jello is a chilled dessert that’s great served cold and remains delicious at room temperature. Melting is not a concern at all.
Here’s an outline on how to make this easy stained glass cathedral window jello dessert. The recipe box at the end will have all the details.
- Start out by dissolving different color 3-ounce boxes of jello in boiling water. Allot one cup water per box.
- Let the jello set then slice them in chunks.
- An optional step if you want to follow the pattern on your bundt pan is to chill or freeze the pan first. Separate a few tablespoons of color jello from step 1 above. When the small amounts have thickened, but not set, spoon an even layer on the indentation of the bundt pan. Freeze the pan for about a minute with the pan standing on its side so the jello doesn’t spill. The design will set in no time. Repeat until all of the indentations have been colored. Then when the rest of the color jello has set in separate bowls, turn them out and slice some shapes to cover the bottom of the pan. Keep the pan covered in the fridge instead of in the freezer until you’re ready to make the pineapple gelatin.
- Mix unflavored gelatin thoroughly with cold water then set it aside to bloom.
- Heat water and sugar in a sauce pan until the sugar is completely dissolved and the water is clear.
- Stir in the pineapple juice. Let it heat for a couple of minutes, while stirring.
- Add the evaporated milk. Stir well, then mix in the condensed milk.
- Add the heavy cream last. Heat the mixture just until it starts to simmer while stirring occasionally.
- While waiting for the pineapple mixture to simmer, microwave the unflavored gelatin for one minute to turn it into liquid. Stir thoroughly to eliminate any lumps. If there are small granules of undissolved gelatin, microwave it for 30 more seconds then stir it well again.
- Mix the unflavored gelatin with the pineapple mixture. Stir to blend for a couple of minutes then turn off the heat.
- Strain the pineapple gelatin into a bowl and let it cool completely at room temperature, stirring occasionally.
- Use a ladle to gently pour enough pineapple milk gelatin to cover the jello. Chill both the pan and the remaining pineapple milk gelatin for 3 – 5 minutes.
- When the remaining pineapple milk gelatin has thickened, fold in the rest of the jello chunks, then gently pour everything into the pan. You want the pineapple milk gelatin to be thick to evenly distribute the jello all throughout. Chill it overnight so it completely sets.
- To unmold the gelatin, pull the edges away from the sides of the pan with your fingers. It will separate easily. Do this all the way around. If using a bundt pan, pull the gelatin away from the center core as well.
- Shake the pan a bit from side to side. Place a plate on top of the pan then flip it over to release the gelatin onto the plate.
Here’s a closer look at the optional step. Since my pan had indentations, I colored them by separating a few tablespoons of each of the colors. I froze my bundt pan ahead of time. When the jello thickened, I spooned it on each indentation then froze the pan for about a minute to let the jello set. I just repeated the same procedure all around the pan. To make a pattern on the roof, I arranged some thin slices of jello at the bottom of the pan.
Again, the decorating is just optional. You can simply choose to scatter all the jello chunks in the pan then pour in the pineapple gelatin. That would still have quite a rainbow effect.
Use at least five boxes of colored jello. You can add 2 – 3 more boxes if you want more color.
To unmold, I find that gently pulling the edges of the gelatin away from the sides of the pan and around the core as well does the job of releasing the gelatin. I place a plate on top and flip it over. If a vacuum seems to be holding the gelatin, I just flip it upside down again and repeat pulling the edges to break the vacuum. I much prefer this technique, rather than dipping the pan in warm water, as I don’t want to risk direct heat softening the gelatin.
Colorful stained glass cathedral window jello—a cool treat for any occasion.
- 5 boxes different color jello (3 oz / 85 g per box)
- 1 cup boiling water (1 cup water per box) (232 g)
- 5 envelopes unflavored gelatin (7 g per envelope) (one 1-ounce / 28 g box Knox gelatin + 1 extra envelope)
- 1 cup cold water (232 g)
- ½ cup water (116 g)
- ¾ cup sugar (155 g)
- 2 cups pineapple juice (488 g)
- 1 can evaporated milk (12 oz / 340 g)
- 2 cans condensed milk (14 oz per can / 396 g per can)
- 1 ¼ cups heavy cream (290 g)
In separate bowls, mix the jello with boiling water, stirring until it is completely dissolved (it is one cup of boiling water per box and not one cup for all 5 boxes of Jello). Let cool, cover and chill until completely set, about 4 hours or preferably overnight. Optional: If you want to color the indentations of a bundt pan, spray the pan with non-stick spray and chill or freeze it ahead of time. While the jello is still hot, separate a few tablespoons of each color in small bowls. When the small amount of jello is thick but not set, spoon one color evenly on each indentation then freeze the pan for about one minute with the pan standing on its side. Once the jello is set, repeat going around the pan until all the indentations are filled. Keep the bowl covered in the fridge.
Slice the rest of the jello into chunks once they are set. If you want a decorated top, slice some thin shapes and arrange them on the bottom of the pan.
Thoroughly mix unflavored gelatin with cold water in a bowl. Stir and set aside to let the gelatin bloom.
In a saucepan, stir the sugar and water over medium heat just until the sugar is completely dissolved and the water is clear.
Pour in the pineapple juice. Heat for about 2 – 3 minutes, stirring.
Add the evaporated milk and stir to blend. Add the condensed milk, stirring further. Continue to heat and stir for 2 – 3 minutes.
Pour in the heavy cream. Stir and heat the mixture just until simmering.
While waiting for the pineapple milk mixture to simmer, microwave the unflavored gelatin for 1 minute until it turns liquid. Stir until the gelatin is completely dissolved. If there are a few granules of gelatin remaining, microwave again for about 30 seconds and stir well.
When the pineapple milk mixture starts to simmer, stir in the unflavored gelatin and mix for 1 – 2 minutes then turn off heat.
Pour the pineapple milk gelatin mixture through a fine sieve into a bowl to make sure it is free of lumps. Let cool completely until it reaches room temperature.
Remove the pan from the fridge and use a ladle to gently pour enough pineapple milk gelatin to cover the jello.
Chill the pan. Chill the rest of the pineapple milk gelatin as well until it has thickened, but not set, about 3 – 5 minutes.
Once the pineapple milk gelatin is thick, fold in the rest of the jello then gently pour it into the pan. Chill the assembled gelatin overnight to completely set.
To unmold the gelatin, with your fingers gently pull the edges away from all around the sides of the pan. If using a bundt pan, pull the gelatin away from the center core as well.
Place a serving plate on top of the pan then flip the gelatin onto the plate. Keep chilled until ready to serve.
Note: if you want more color, you can add 2 – 3 more boxes of colored jello.
Colorful Stained Glass Cathedral Window Jello