The Cathedral Windows Gelatin dessert was probably named for its colorful gelatin cubes that resemble the mosaic windows of a church. During the holidays, the colorful gelatin cubes of bright red and green make this gelatin treat a bright addition to the table. This is a favorite dessert of our family—my sons love the luscious creaminess of white gelatin encasing those vivid cubes. I like that it needs no baking and can be prepared in advance. This version was inspired by a family recipe from my college classmate Popi Gutay. 

Cathedral Windows Gelatin (Photo by By Elizabeth Ann Quirino)

4 to 6 servings 

Ingredients 

2 boxes red gelatin 

2 boxes green gelatin 

½ cup cubed peaches, fresh or canned

For the white gelatin: 

4 (¼-ounce) envelopes unflavored gelatin 

2 cups boiling water 

1 (14-ounce) can condensed milk 

2 cups heavy cream

Procedure

• Prepare the red and green gelatin separately, according to package directions, and refrigerate overnight. 

• To make the white gelatin, mix the unflavored gelatin with boiling water in a medium bowl. Blend well until the gelatin is completely dissolved. 

• Mix in the condensed milk and stir well to incorporate into the gelatin. 

• Add the heavy cream and mix well. Allow the mixture to cool for about 30 minutes, but do not let it become too firm.  

• To assemble the dessert, cut the red and green gelatin into 1-inch cubes and place them in a large gelatin mold, about 9 inches in diameter and 3 inches deep. Use any round, square or rectangular-shaped mold preferred.

• Add the peaches and mix into the colored solid gelatin cubes. 

• Pour the white gelatin mixture over the cubes of colored gelatin and peaches. 

• Cover the dessert mold with plastic wrap, sealing tightly around the edges. Refrigerate overnight until firm. When ready to serve, invert the container over a festive platter and carefully unmold the gelatin.