20 Delicious Cathedral Window Recipes Easy-to-Make

Craving a cozy, colorful dish that’s as fun to make as it is to eat? Look no further than these 20 Delicious Cathedral Window Recipes—your ticket to easy, eye-catching meals! Whether you need a quick weeknight dinner, a potluck showstopper, or just a little comfort food magic, these vibrant recipes are sure to delight. Ready to brighten up your table? Let’s dive in!

Classic Cathedral Window Gelatin Dessert

This retro gelatin dessert is as fun to make as it is to eat, with colorful cubes suspended in a creamy vanilla base—perfect for potlucks or family gatherings!

Ingredients:

• 3 (3 oz) boxes of flavored gelatin (e.g., strawberry, lime, and blue raspberry)
• 4 cups boiling water, divided
• 4 cups cold water, divided
• 1 (14 oz) can sweetened condensed milk
• 2 (.25 oz) envelopes unflavored gelatin
• 1 tsp vanilla extract

Instructions:

1. Prepare the colored gelatin: In separate bowls, dissolve each flavored gelatin with 1 cup boiling water. Stir in 1 cup cold water per bowl. Pour into square pans and chill for 4 hours or until firm.
2. Cut the gelatin: Once set, slice each colored gelatin into ½-inch cubes. Gently mix cubes in a large bowl.
3. Make the creamy base: In a saucepan, sprinkle unflavored gelatin over ½ cup cold water. Let sit 1 minute, then heat on low until dissolved. Whisk in sweetened condensed milk, ½ cup boiling water, and vanilla extract. Cool to room temperature.
4. Assemble: Pour the milk mixture over the gelatin cubes in a 9×13-inch dish, nudging gently to distribute. Chill 4 hours or until fully set.

The magic of this dessert? The jewel-toned cubes stay distinct, creating a stained-glass effect when sliced—no fancy skills required!

Tip: For cleaner cuts, dip your knife in warm water before slicing the set dessert.

Rainbow Cathedral Window Jelly Cake

This Rainbow Cathedral Window Jelly Cake is a nostalgic, eye-catching dessert that’s easier to make than it looks—perfect for birthdays or summer potlucks!

• 3 (3 oz) boxes of flavored gelatin (red, green, and yellow)
• 1 (14 oz) can sweetened condensed milk
• 2 envelopes unflavored gelatin
• 2 cups boiling water (divided)
• 1 cup cold water
• 1 tsp vanilla extract

1. Prepare each flavored gelatin separately: Dissolve 1 box in 1 cup boiling water, then stir in ½ cup cold water. Pour into a square pan and chill for 2 hours until firm. Repeat with remaining colors in separate pans.
2. Cut each set gelatin into ½-inch cubes and gently toss together in a large bowl.
3. In a separate bowl, sprinkle unflavored gelatin over ½ cup cold water. Let sit 5 minutes, then add ½ cup boiling water, stirring until fully dissolved. Whisk in sweetened condensed milk and 1 tsp vanilla.
4. Pour milk mixture over gelatin cubes, nudging them to distribute evenly. Chill 4 hours or overnight until completely set.

The magic? Slicing reveals a stained-glass effect with creamy pockets between the vibrant jelly cubes—kids and adults alike will adore it!

Tip: For cleaner slices, dip your knife in warm water before cutting.

Colorful Cathedral Window Fruit Salad

This vibrant fruit salad is like edible stained glass—bursting with juicy colors and a refreshing citrus-honey drizzle that ties it all together.

Ingredients:

• 1 cup diced fresh pineapple
• 1 cup halved green grapes
• 1 cup sliced strawberries
• 1 cup blueberries
• 1 cup diced mango
• 2 tbsp honey
• 1 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a large bowl, gently toss together the pineapple, grapes, strawberries, blueberries, and mango.
2. In a small bowl, whisk together the honey, lime juice, and lime zest until smooth.
3. Drizzle the honey-lime mixture over the fruit and toss lightly to coat (avoid overmixing to keep the colors distinct).
4. Chill for 15 minutes to let the flavors meld, then garnish with mint leaves if using.

The beauty of this salad? The jewel-toned fruits stay crisp and bright, while the citrusy glaze adds just the right touch of sweetness without weighing it down.

Tip: For a fun twist, serve in a clear glass bowl to show off those gorgeous layers!

Cathedral Window Marshmallow Treats

These nostalgic no-bake treats are as fun to make as they are to eat, with their colorful jellybean “windows” peeking through fluffy marshmallow layers.

Ingredients

• 3 cups mini marshmallows
• 1/4 cup unsalted butter
• 4 cups colorful mini jellybeans (or chopped gumdrops)
• 5 cups crispy rice cereal
• 1 tsp vanilla extract

Instructions

1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Melt 1/4 cup unsalted butter in a large pot over low heat. Add 3 cups mini marshmallows, stirring constantly until just melted (about 5 minutes). Remove from heat and stir in 1 tsp vanilla extract.
3. Quickly fold in 5 cups crispy rice cereal until evenly coated, then gently mix in 4 cups mini jellybeans to distribute colors without overmixing.
4. Press mixture firmly into prepared pan using damp hands or a greased spatula. Chill for 1 hour until set before slicing into squares.

The magic happens when you slice these—each piece reveals a unique stained-glass pattern from the candy pebbles suspended in the marshmallow base.

Tip: For cleaner cuts, wipe your knife with a warm damp cloth between slices.

Cathedral Window Pudding Parfait

This dreamy, layered dessert is a nostalgic nod to retro potlucks—but with a modern twist that makes it impossibly easy to whip up. Jelly cubes and fluffy pudding create a stained-glass effect that’s as fun to make as it is to eat!

Ingredients:

• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups assorted flavored jelly cubes (like lime, strawberry, and orange), cut into ½-inch pieces
• Whipped cream and rainbow sprinkles, for topping

Instructions:

1. In a large bowl, whisk together the vanilla pudding mix and cold milk for 2 minutes until thickened. Let sit for 5 minutes to set.
2. Meanwhile, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form, about 3 minutes.
3. Gently fold half of the whipped cream into the pudding until smooth. Reserve the rest for topping.
4. Layer the pudding mixture and jelly cubes in 4 parfait glasses, starting and ending with pudding. Chill for 1 hour.
5. Top each glass with reserved whipped cream and a pinch of rainbow sprinkles just before serving.

The magic here? The jelly cubes stay suspended in the creamy layers, giving every spoonful a playful burst of fruity flavor.

Tip: For cleaner layers, chill the glasses for 10 minutes before assembling.

Layered Cathedral Window Cheesecake

This stunning no-bake cheesecake is a showstopper with its jewel-toned gelatin layers peeking through creamy vanilla filling—perfect for impressing guests without fuss.

Ingredients:

• 2 cups graham cracker crumbs
• 6 tbsp melted butter
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped to stiff peaks
• 3 (3 oz) boxes assorted flavored gelatin (like strawberry, lime, and blue raspberry)
• 3 cups boiling water, divided
• 1 1/2 cups cold water, divided

Instructions:

1. Prep crust: Mix 2 cups graham cracker crumbs, 6 tbsp melted butter, and 1/4 cup granulated sugar. Press into a 9-inch springform pan. Chill 15 minutes.
2. Make filling: Beat 16 oz cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. Fold in 1 cup whipped heavy cream. Spread over crust; freeze 30 minutes.
3. Create gelatin layers: For each gelatin flavor, dissolve 1 box gelatin in 1 cup boiling water, then stir in 1/2 cup cold water. Pour into separate shallow dishes; chill 1 hour until set. Cut into 1/2-inch cubes.
4. Assemble: Scatter gelatin cubes over cheesecake layer. Chill 4 hours or overnight until firm.

The magic happens when you slice into this cheesecake—the translucent gelatin cubes resemble stained glass against the snowy filling!

Tip: For cleaner slices, dip your knife in hot water and wipe between cuts.

Cathedral Window Mousse Delight

This dreamy, colorful dessert is a showstopper with its layers of silky mousse and jewel-toned gelatin—perfect for impressing guests or treating yourself!

Ingredients:

• 1 (3 oz) box strawberry gelatin
• 1 (3 oz) box lime gelatin
• 1 (3 oz) box blue raspberry gelatin
• 2 cups boiling water, divided
• 1.5 cups cold water, divided
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Prepare each gelatin separately: Dissolve strawberry gelatin in 2/3 cup boiling water, then stir in 1/2 cup cold water. Pour into an 8×8″ glass dish and refrigerate for 1 hour until set. Repeat with lime and blue raspberry gelatin layers, chilling each for 1 hour before adding the next.
2. Once all gelatin layers are firm, cut into 1/2″ cubes and gently toss together in a large bowl.
3. In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed for 3–4 minutes until stiff peaks form.
4. Fold gelatin cubes into the whipped cream until evenly distributed. Spoon into serving glasses and chill for 30 minutes.

The magic here? The creamy mousse cradles those vibrant gelatin cubes like stained glass—every spoonful is a surprise!

Tip: For cleaner layers, use a 9×13″ pan to set the gelatin, then slice into uniform cubes.

Cathedral Window Ice Cream Cake

This whimsical no-bake dessert is a showstopper with its colorful gelatin “stained glass” layers nestled in creamy vanilla ice cream—perfect for birthdays or summer parties!

Ingredients:

• 1.5 quarts vanilla ice cream, softened
• 3 (3 oz) boxes flavored gelatin (red, green, and blue or your choice)
• 3 cups boiling water, divided
• 1.5 cups cold water, divided
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Prep gelatin layers: Dissolve each gelatin box separately by stirring one into 1 cup boiling water until fully dissolved, then mix in 1/2 cup cold water. Pour each into a square pan (or shallow dish) and chill for 2 hours until firm. Cut into 1/2-inch cubes.
2. Make ice cream base: In a large bowl, combine softened vanilla ice cream, sweetened condensed milk, vanilla extract, and salt. Fold gently until smooth.
3. Assemble: Gently fold gelatin cubes into the ice cream mixture until evenly distributed. Transfer to a 9×5-inch loaf pan lined with plastic wrap.
4. Freeze: Cover with plastic wrap and freeze for at least 6 hours or overnight until solid.
5. Serve: Dip the pan in warm water for 10 seconds, then invert onto a plate. Slice to reveal the vibrant “windows.”

The magic? The gelatin stays soft and chewy against the creamy ice cream—no icy crunch! Kids love the rainbow surprise inside.

Tip: For cleaner slices, run a knife under hot water before cutting each piece.

Cathedral Window Trifle Dessert

This eye-catching dessert layers colorful gelatin cubes with creamy custard and whipped topping—perfect for impressing guests without fuss!

Ingredients:

• 3 (3 oz) boxes of flavored gelatin (red, green, and blue)
• 1 (14 oz) can sweetened condensed milk
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 (8 oz) tub frozen whipped topping, thawed
• 1 tsp vanilla extract

Instructions:

1. Prepare each gelatin separately according to package directions. Pour into shallow pans and refrigerate for 4 hours or until firm. Cut into 1-inch cubes.
2. In a large bowl, whisk together the sweetened condensed milk, vanilla pudding mix, and cold milk until smooth. Fold in the whipped topping and 1 tsp vanilla extract.
3. Alternate layers of gelatin cubes and pudding mixture in a trifle bowl or glass dish, ending with pudding on top. Chill for 1 hour before serving.

The jewel-toned gelatin cubes peek through the creamy layers like stained glass—ideal for holidays or potlucks where presentation matters!

Tip: For cleaner layers, let the pudding mixture sit for 5 minutes to thicken slightly before assembling.

Cathedral Window Chocolate Bark

This dazzling chocolate bark is as fun to make as it is to eat, with colorful marshmallows and nuts peeking through like stained glass.

Ingredients:

• 12 oz semi-sweet chocolate chips
• 1 tbsp coconut oil
• 1 cup mini marshmallows
• 1/2 cup chopped pistachios
• 1/4 cup dried cranberries
• 1/4 tsp flaky sea salt

Instructions:

1. Line a baking sheet with parchment paper. In a microwave-safe bowl, combine 12 oz semi-sweet chocolate chips and 1 tbsp coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted (about 1½ minutes total).
2. Pour melted chocolate onto the prepared sheet and spread into a ¼-inch-thick rectangle with a spatula.
3. Immediately sprinkle evenly with 1 cup mini marshmallows, 1/2 cup chopped pistachios, and 1/4 cup dried cranberries. Gently press toppings into the chocolate. Finish with 1/4 tsp flaky sea salt.
4. Chill in the refrigerator for 45 minutes until firm, then break into rustic pieces.

The magic happens when you crack the bark—the marshmallows create gorgeous “window” effects against the dark chocolate. Perfect for edible holiday gifts or a whimsical dessert board centerpiece!

Tip: For cleaner breaks, score the chocolate lightly with a knife after 10 minutes of chilling.

Cathedral Window Candy Bars

These nostalgic Cathedral Window Candy Bars are a colorful, no-bake treat that’s as fun to make as it is to eat—perfect for holiday gifting or a sweet weekend project!

• 1 (12 oz) bag semi-sweet chocolate chips
• 1/4 cup (1/2 stick) unsalted butter
• 1 (10 oz) bag mini marshmallows
• 1/2 cup chopped walnuts (optional)
• 1/2 cup rainbow-colored mini marshmallows or jimmie sprinkles

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring between each, until smooth (about 1½ minutes total).
3. Fold in the 10 oz bag of mini marshmallows and chopped walnuts (if using) until evenly coated.
4. Press the mixture into the prepared dish, then immediately sprinkle the rainbow mini marshmallows or sprinkles on top, gently pressing to adhere.
5. Chill in the refrigerator for at least 2 hours, or until firm. Lift out using the parchment, then slice into bars.

The magic here? The marshmallows stay soft against the crisp chocolate shell, creating a playful contrast in every bite.

Tip: For cleaner slices, warm your knife under hot water and wipe it dry between cuts.

Cathedral Window Panna Cotta

This dreamy dessert layers silky panna cotta with vibrant gelatin cubes for a stained-glass effect that’s as stunning as it is simple to make.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 2 1/4 tsp unflavored gelatin
• 3 tbsp cold water
• 1 cup assorted flavored gelatin cubes (prepared from store-bought mixes, cut into 1/2-inch pieces)

Instructions

1. Bloom the gelatin: Sprinkle 2 1/4 tsp gelatin over 3 tbsp cold water in a small bowl. Let sit 5 minutes until spongy.
2. Warm the cream: In a saucepan over medium-low heat, combine heavy cream, whole milk, and 1/3 cup sugar. Stir until sugar dissolves (about 3 minutes)—do not boil. Remove from heat.
3. Melt the gelatin: Whisk bloomed gelatin and 1 1/2 tsp vanilla into the warm cream mixture until fully dissolved.
4. Layer and chill: Divide 1 cup gelatin cubes among 4 glasses. Pour panna cotta mixture over the cubes. Refrigerate 4+ hours until set.

The jewel-toned cubes suspend magically in the creamy vanilla base, making this a showstopper for potlucks or dinner parties. Tip: For cleaner layers, chill the gelatin cubes separately before adding them to the glasses.

Cathedral Window Cupcake Surprise

These playful cupcakes hide a rainbow of jelly cubes inside, making every bite a colorful surprise—perfect for birthdays or just brightening up a weekday treat!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 cup assorted colored jelly cubes (like Jell-O), chopped into ¼-inch pieces
• 1 cup vanilla frosting (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together 1 ½ cups flour, 1 cup sugar, 1 ½ tsp baking powder, and ½ tsp salt.
3. Beat ½ cup butter until creamy. Add eggs one at a time, then mix in ½ cup milk and 1 tsp vanilla.
4. Gradually fold dry ingredients into the wet mix until just combined. Gently stir in jelly cubes.
5. Divide batter evenly among liners. Bake for 18–20 minutes, until a toothpick comes out clean (avoid jelly spots). Cool completely.
6. Frost cupcakes with vanilla frosting, swirling to reveal glimpses of the colorful jelly inside.

The magic? Slicing into these reveals a stained-glass effect from the melted jelly cubes—kids (and adults!) will love the hidden rainbow.

Tip: For cleaner slices, chill cupcakes for 30 minutes before cutting—the jelly firms up beautifully!

Cathedral Window Macaron Tower

This stunning dessert is a showstopper—layers of delicate macarons filled with vibrant jelly cubes for a stained-glass effect that’s almost too pretty to eat!

Ingredients:

• 1 ¾ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, room temperature
• ¼ cup granulated sugar
• ½ tsp vanilla extract
• Gel food coloring (assorted colors)
• 1 cup assorted flavored jelly cubes (like orange, lime, and raspberry), cut into ½-inch pieces
• 1 cup vanilla buttercream

Instructions:

1. Make the macaron shells: Sift together 1 ¾ cups powdered sugar and 1 cup almond flour. In a separate bowl, beat 3 egg whites until foamy, then gradually add ¼ cup granulated sugar and ½ tsp vanilla extract. Whip to stiff peaks. Fold in the dry ingredients until the batter flows like lava.
2. Color and pipe: Divide the batter into bowls and tint each with gel food coloring. Pipe 1-inch circles onto parchment-lined baking sheets. Tap the trays to release air bubbles, then let sit 30 minutes until dry to the touch.
3. Bake: Preheat oven to 300°F. Bake macarons for 15–18 minutes, then cool completely.
4. Assemble: Pipe a ring of vanilla buttercream around the edge of half the shells. Fill the center with assorted jelly cubes, then sandwich with another shell. Stack layers into a tower, securing with extra buttercream.

The jelly cubes peek through the macaron shells like stained glass, adding a playful sweetness to every bite. Perfect for celebrations where you want dessert to double as decor!

Tip: For clean layers, chill macarons for 10 minutes before stacking—they’ll hold their shape better.

Cathedral Window Donut Holes

These Cathedral Window Donut Holes are bite-sized bursts of nostalgia, with colorful gelatin pieces suspended in a tender, vanilla-kissed dough—perfect for brightening up any brunch or snack time.

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ½ cup mixed colorful gelatin cubes (like Jell-O), cut into small pieces
• Vegetable oil, for frying
• ½ cup powdered sugar, for dusting

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt.
2. In another bowl, mix ½ cup whole milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract. Pour into the dry ingredients and stir until just combined (don’t overmix). Fold in ½ cup gelatin cubes gently.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Drop tablespoon-sized scoops of batter into the oil, frying in batches for 2–3 minutes until golden, flipping once. Drain on paper towels.
4. While warm, roll donut holes in ½ cup powdered sugar until coated.

The magic happens when you bite into these pillowy treats—the gelatin stays soft but adds a fun, fruity surprise in every bite!

Tip: For extra sparkle, toss the powdered sugar with a pinch of edible glitter before dusting.

Cathedral Window Popcorn Balls

These playful popcorn balls get their name from the colorful marshmallows peeking through—like stained glass in edible form!

Ingredients:

• 10 cups freshly popped popcorn (plain or lightly salted)
• 4 cups mini marshmallows (multicolored or white)
• 1/4 cup unsalted butter
• 1/4 cup light corn syrup
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Line a baking sheet with parchment paper. Place popcorn in a large bowl, picking out any unpopped kernels.
2. In a saucepan over medium heat, melt 1/4 cup butter with 1/4 cup corn syrup, stirring until smooth. Remove from heat and stir in 1/2 tsp vanilla and 1/4 tsp salt.
3. Pour warm syrup over popcorn, tossing gently with a rubber spatula until evenly coated. Fold in 4 cups mini marshmallows while mixture is still sticky (they’ll soften slightly but hold their shape).
4. With lightly greased hands, press handfuls of the mixture into 3-inch balls, packing firmly. Place on prepared sheet and let cool completely, about 30 minutes.

The magic happens as the marshmallows melt just enough to create colorful “windows” without losing their chewy texture—kids love spotting the bright swirls!

Tip: For extra sparkle, roll the shaped balls in sprinkles before they set.

Cathedral Window Rice Krispie Treats

These playful Cathedral Window Rice Krispie Treats bring a pop of color and nostalgia to any dessert table—no baking required!

• 3 tbsp unsalted butter
• 1 (10 oz) bag mini marshmallows
• 6 cups Rice Krispies cereal
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup mini rainbow marshmallows (or chopped jumbo marshmallows)
• 1/2 cup pastel candy melts (pink, blue, yellow), divided

1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large pot, melt 3 tbsp unsalted butter over low heat. Add the 10 oz mini marshmallows and stir until completely melted. Remove from heat and stir in 1/2 tsp vanilla extract and 1/4 tsp salt.
3. Quickly fold in the Rice Krispies cereal until evenly coated, then gently mix in the mini rainbow marshmallows (they’ll soften slightly but hold their shape). Press the mixture firmly into the prepared pan.
4. Melt each color of pastel candy melts separately in microwave-safe bowls (30-second intervals, stirring between). Drizzle over the treats with a spoon or piping bag, then swirl lightly with a toothpick. Let set at room temperature for 1 hour before slicing.

The rainbow marshmallows peek through like stained glass, while the candy melts add a delicate crunch—perfect for birthday parties or edible gifts!

Tip: For cleaner slices, chill the treats for 15 minutes before cutting with a warm knife.

Cathedral Window Layered Brownies

These eye-catching brownies feature colorful marshmallow layers sandwiched between rich chocolate for a nostalgic treat that’s as fun to make as it is to eat!

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 2 cups mini marshmallows (multicolored)
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides.
2. Whisk together melted butter and 2 cups granulated sugar in a large bowl. Add 4 eggs one at a time, then stir in 1 tsp vanilla extract.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt, mixing just until combined. Fold in 1 cup chocolate chips.
4. Spread half the batter into the pan. Sprinkle 2 cups mini marshmallows evenly over the top, then dollop remaining batter over marshmallows (it won’t fully cover them—this creates the “window” effect).
5. Bake for 25–30 minutes until edges are set but center is slightly soft. Cool completely before slicing.

The magic happens as the marshmallows melt into gooey pockets, revealing rainbow swirls when you cut into the fudgy layers.

Tip: For clean slices, chill brownies for 1 hour and use a hot knife.

Cathedral Window Sugar Cookies

These Cathedral Window Sugar Cookies are a nostalgic twist on the classic, with colorful jelly cubes that peek through like stained glass—perfect for holiday cookie swaps or brightening up a rainy day!

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup assorted colored jelly cubes (like Jell-O brand), cut into 1/4-inch pieces

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 3/4 cup granulated sugar until fluffy, about 2 minutes. Mix in 1 large egg and 1 tsp vanilla extract.
3. Whisk together 2 1/2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until combined.
4. Fold in 1 cup jelly cubes gently to avoid crushing them. Scoop dough into 1-tbsp balls, spacing them 2 inches apart on the baking sheets.
5. Bake for 12–14 minutes until edges are lightly golden but centers are still soft. Let cool on the sheets for 5 minutes before transferring to a wire rack.

The magic happens in the oven—the jelly cubes melt slightly, creating those gorgeous “windows” while keeping the cookies tender. Kids love spotting their favorite colors!

Tip: For cleaner slices, chill the jelly cubes before mixing them into the dough.

Cathedral Window Chocolate Truffles

These Cathedral Window Chocolate Truffles are a nostalgic, no-bake treat with a playful marbled look—perfect for gifting or impressing guests!

• 12 oz (2 cups) semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, cubed
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup mini marshmallows
• 1/4 cup rainbow sprinkles (plus extra for rolling)

1. In a microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring between each, until smooth (about 1½ minutes total).
2. Stir in vanilla extract and salt. Let cool for 5 minutes, then fold in mini marshmallows and 1/4 cup rainbow sprinkles until evenly distributed.
3. Pour mixture onto a parchment-lined baking sheet and spread into a ½-inch-thick rectangle. Chill in the fridge for 2 hours or until firm.
4. Cut into 1-inch squares, then roll edges in extra sprinkles to coat.

The marshmallows soften just enough to mimic stained glass, while the sprinkles add a satisfying crunch—every bite is pure joy!

Tip: For cleaner cuts, warm your knife under hot water and dry it between slices.

Conclusion

With 20 delightful Cathedral Window recipes to choose from, there’s something for every occasion and skill level! We hope these easy-to-make treats inspire your next baking adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this roundup for fellow home cooks. Happy baking!