INGREDIENTS:

Tinned pineapples - 1
Sponge cakes - 3 to 4 slices
Fresh cream - 1 tin
Sugar – half a cup
Milk – 1/2 liter
Custard powder – 2 tablespoon
Cheery & jelly for decorating

DIRECTIONS:

First boil the milk, then add the beaten cream & (custard powder should be Mixed with little milk)
Pour over the custard & reduce the flame & keep stirring till it thickens for 3 to 4 minutes.
In a bowl add the sliced cakes (the cakes should be cut into very thin slices)
Then pour little syrup over the cakes in which the pineapples has been soaked in the tin.
Then add the pineapples which is been cut into small pieces
Then pour 1/4 of the above custard & repeat the same process.
Make about 3 layers & in the last layer on top pour the remaining custard & decorate with cherries & jelly.
Keep it in the fridge for about6 hrs until its set & then serve.

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