Cathedral Window Fruitcake
Bright, colorful, and delightfully creamy, Cathedral Window Fruitcake is the perfect no-bake dessert centerpiece for your next celebration! This stunning recipe combines vibrant cubes of strawberry, lime, and pineapple gelatin suspended in a silky-smooth blend of condensed milk, heavy cream, and unflavored gelatin. The result is a showstopper of a dessert that resembles stained glass windows, making it as beautiful as it is delicious. With its easy prep and optional graham cracker crumble for enhanced texture, this chilled treat is ideal for holidays, potlucks, or any occasion that calls for a sweet, eye-catching finish. Serve it chilled for the ultimate combination of creamy and fruity flavors in every bite! Keywords: Cathedral Window Fruitcake, no-bake dessert, colorful fruitcake, gelatin dessert, holiday recipe.
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Ingredients
- 3 ounces Red gelatin mix (strawberry, cherry, or raspberry)
- 3 ounces Green gelatin mix (lime or green apple)
- 3 ounces Yellow gelatin mix (pineapple or lemon)
- 3 cups Boiling water
- 3 cups Cold water
- 1 cup Crushed Graham crackers (for dusting, optional)
- 14 ounces Condensed milk
- 1 cup Heavy cream
- 2 tablespoons Unflavored gelatin powder
- 1 cup Water (for blooming gelatin)
- 2 teaspoons Butter or oil (for greasing the mold)
Directions
Step 1
Prepare the gelatin cubes: Dissolve each gelatin mix (red, green, and yellow) in 1 cup of boiling water. Stir until completely dissolved, then add 1 cup of cold water to each. Pour each color into shallow containers, refrigerate, and let set completely (about 2-3 hours).
Step 2
Once the colored gelatin has set, cut them into small cubes (about 1/2 inch) and gently mix them together in a large bowl. Set aside.
Step 3
Prepare the creamy fruitcake base: In a small bowl, sprinkle the unflavored gelatin powder over 1 cup of water and let it bloom for 5 minutes.
Step 4
In a saucepan over low heat, warm the condensed milk and heavy cream. Stir occasionally until smooth, but do not let it boil.
Step 5
Add the bloomed gelatin mixture to the saucepan and stir over low heat until the gelatin is completely dissolved. Remove from heat and let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
Step 6
Grease a bundt pan or an 8-inch round mold lightly with butter or oil to ensure easy release.
Step 7
Once the milk mixture has cooled, pour a small amount into the greased mold to create a thin base layer. Add the mixed gelatin cubes, spreading them evenly throughout the mold. Pour the remaining milk mixture over the cubes, ensuring they are completely covered.
Step 8
Tap the mold gently on the counter to eliminate air bubbles. Cover and refrigerate for at least 4-6 hours, or until completely set.
Step 9
Once set, run a knife or spatula along the edges of the mold to loosen the fruitcake. Invert the mold onto a serving plate, tapping gently to release it.
Step 10
Optional: Sprinkle the top with crushed graham crackers for added texture before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (2831.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3765.3 |
| Total Fat 155.6g | 0% |
| Saturated Fat 83.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 395.1mg | 0% |
| Sodium 2326.4mg | 0% |
| Total Carbohydrate 514.3g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 391.6g | |
| Protein 74.6g | 0% |
| Vitamin D 37.8IU | 0% |
| Calcium 1242.1mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 1643.7mg | 0% |
Source of Calories