This Window Cathedral dessert will remind you of home. The creaminess, the jiggly sweetness and the colorful jelly bring back memories of laughter and Noche Buena and the hardcore partying , Filipino style.
1 pack 3 oz, strawberry jello flavor
1 pack 3 oz, orange jello flavor
1 pack 3 oz, lime jello flavor
1 pack 3 oz, berry blue flavor
3 sachet of unflavored Knox gelatin
1 can condensed milk
1 can evaporated milk
1 cup heavy whipping cream
1/2 cup pineapple juice
1/2 cup of granulated sugar
Arrange 4 containers in a flat surface. Use a small size container so that the jello chunks will be thicker
Pour each jello flavor in each container and add 1 cup boiling water in each. Mix until jello and water are well incorporated.
Cover container and refrigerate the jello overnight, or about 24 hours.
When the gelatin is hardened run a knife into it and cut into chunks. Set aside.
Pour the Knox gelatin in the container. Pour in 1 cup of cold water into it and let sit for 1 minute.
Add in 2 cups of boiling hot water and mix until no more lumps.
Add in granulated sugar, condensed milk, evaporated milk, pineapple juice and heavy whipping cream.
Pour chunks of gelatin in the mould and pour the Knox mixture. Put the jello chunks. Add the small amount of the green, red, blue and orange, then pour the a third of the Knox mixture. Repeat this process.
Refrigerate cathedral window until set.
Refrigerate for 3 days to be certain.
When ready, run our finger on the side and middle of the mold to unstick .
VERY IMPORTANT: To easily remove, wrap pan with warm towel and run your finger at the sides of the gelatin to lossen.