Patriotic Cathedral Window Jell-O
Delicious, jiggly and fun red, white and blue patriotic cathedral window Jell-O is a perfect 4th of July summer dessert.
Recipe type: Dessert
Serves: Serves 18 - 20
  • 2 boxes red Jell-O (3 oz / 85 g per box) in 2 cups boiling water (464 g)
  • 2 boxes blue Jell-O (3 oz / 85 g per box) in 2 cups boiling water (464 g)
Stir together:
  • 5 envelopes unflavored gelatin (7 g per envelope, or 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)
  1. In two separate bowls, mix red and blue Jell-O with boiling water, stirring until Jell-O is completely dissolved. Let cool, cover and chill until completely set, about 4 hours or preferably overnight. When set, slice the Jell-O into chunks and keep chilled.
  2. Thoroughly mix unflavored gelatin with cold water in a bowl. Stir and set aside to let the gelatin bloom.
  3. In a saucepan, stir the sugar and water over medium heat just until the sugar is completely dissolved and the water is clear.
  4. Pour in the pineapple juice. Heat for about 2 – 3 minutes, stirring.
  5. Add the evaporated milk and stir to blend. Add the condensed milk, stirring further. Continue to heat and stir for 2 – 3 minutes.
  6. Pour in the heavy cream. Stir well. Heat the mixture just until it starts to simmer.
  7. While waiting for the pineapple mixture to simmer, microwave the unflavored gelatin that has now set 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.
  8. When the pineapple mixture starts to simmer, stir in the unflavored gelatin and mix for 1 – 2 minutes then turn off the heat.
  9. 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.
  10. Spray a pan, gelatin mold, bowl or any container with non-stick cooking spray. If using a bundt pan, use a pastry brush after spraying to ensure crevices are evenly coated.
  11. Arrange some of the Jell-O on the bottom of the prepared gelatin mold or pan. Use a ladle to gently pour enough pineapple milk gelatin to cover the Jell-O.
  12. Chill the gelatin pan. Chill the rest of the pineapple milk gelatin as well until it has slightly thickened but not set, about 3 – 5 minutes.
  13. Once the pineapple milk gelatin is thick, fold in the rest of the Jell-O then pour it into the gelatin pan. Chill the assembled gelatin overnight to completely set.
  14. 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.
  15. Place a serving plate on top of the pan then flip the gelatin onto the plate. Keep chilled until ready to serve.
Allot one cup boiling water to dissolve one box of colored Jell-O.
Recipe by SugaryWinzy at