Cathedral Windows Gelatin




1 box of flavoured Jello 

1 TBSP unflavoured gelatin ( 1 packet of Knoxx)

1 TBSP sugar 

1 cup boiling water 

Mix until jelly crystals and sugar are fully dissolved. Then add 1 cup COLD water and pour in a pan and chill in fridge.

Do same procedure with 3 other flavoured Jellos.


When jelly is firm, cut them up into small cubes and mix gently in a large bowl. Set aside and prepare the binder. 

Binder –

 Dissolve 3 tablespoons unflavoured jelly in 2 cups hot, but not boiling apple juice or any other juice. I microwaved mine.  Set aside. In a medium saucepan and  over low fire, beat 4 egg yolks and cook with 3/4 cup sugar until thick. Pour and mix in the apple juice/jelly mixture. Remove from fire.

 Fold in 1 cup Nestle’s cream and 1 cup evaporated milk.

Assembly – Combine cream mixture with the cut-up jelly cubes.

Carefully pour into jelly molds.

Set aside in refrigerator until firm.

Pour warm water in a basin larger than the mold and dip the mold 3 times. Invert jelly mold onto a plate. 


Slice and serve!



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