Cathedral Window Jello Sago Drink
Cathedral Window Jello Sago Drink

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cathedral window jello sago drink. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Take a large bowl and add fruits cooktail. Add one cup of cooktail syrup. Add boiled sago Dana and mix very well. cathedral window jelly sago drink

Cathedral Window Jello Sago Drink is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Cathedral Window Jello Sago Drink is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook cathedral window jello sago drink using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cathedral Window Jello Sago Drink:
  1. Prepare 1 pack Red jello
  2. Prepare 1 pack Green jello
  3. Prepare 1 pack Orange jello
  4. Get Sago Dana 1/2 cup boiled
  5. Make ready 1 can Evaporated milk
  6. Prepare 1 can Condensed milk
  7. Prepare Mix Fruits Cocktail 1 large
  8. Take 1 cup Cocktail Syrup

Broken glass jello is truly an impressive dessert that is as much fun to make as it is to eat. Cathedral Window Jelly Dessert Cathedral window is a popular Filipino dessert often served during the holidays. It consists of colored and flavored gelatin cubes in a milky jelly exterior. Add mini colored sago (tapioca pearl).

Instructions to make Cathedral Window Jello Sago Drink:
  1. 1&1/2 cup water boiled and add jello and perpered other two jello with this amount of water
  2. Take a large bowl and add fruits cooktail
  3. Add one cup of cooktail syrup
  4. Also add Evaporated milk
  5. Add condensed milk
  6. Add boiled sago Dana and mix very well
  7. Lastly add three colors of jello
  8. Mix and refrigerator serve chilled

Stir to avoid sago from sticking together. Add water as needed until it's cooked or translucent. Drain and wash sago over tap or cold water. The coloured gelatin mixed in with the white gelatin gives a cathedral-window-like look. Pour the slightly hot white gelatin mixture over the cubes and cover the first layer.

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