Pineapple Pudding

All You Need:

• Jello, Island pineapple flavor - 1 packet (3oz)
• Water - 2 cups, divided
• Condensed milk - 1 can (14oz)
• Cool whip - 1 tub (8 oz)
• Knox Gelatin 2 envelopes
• Crushed pineapple - 1 can (20oz)
• Slivered almonds - 1/2 cup

The Recipe:

• Prepare the Jello according to package instructions. For that boil 1 cup of water and add to the jello powder. Mix well to dissolve. Then add 1 cup of cold water and mix well.
• To the Jello, add the condensed milk and stir well.
• Fold in the cool whip gently until no lumps remain. Use the whisk to do the final mixing.
• Drain the crushed pineapple.
• Add the pineapple pieces to the pudding mix.
• Toss in the almond slivers and stir well.
• Heat 2-3 oz of water and add gelatin to it and mix well till the gelatin dissolves.
• Add the gelatin mix to the pudding and mix well.
• Transfer the pudding into an 8*8 square pan or individual serving molds.
• Decorate with a handful of almond slivers.
• Freeze for 4 hours, then remove and put it in the refrigerator.
• Serve chilled and enjoy!

Variation 2

• Mix 1 tin condensed milk, 1 tin table cream (Nestle brand)
• Whisk with an electric mixer very well (this is the key step). Whisk for atleast 5 mins
• Add crushed pineapple (not chunks, along with its water) and whisk again
• Warm some water and add an envelope of unflavored gelatin gradually. Make sure the gelatin is completely dissolved and then add this to the mixture. mix well. Close lid and refrigerate for 8 hrs.