INGREDIENTS

INSTRUCTIONS

Chop ring of pineapple in triangles. Halve strawberries. Seed the orange
section. Save a small portion of each fruit for topping.
Boil 1 1/2 cups water. Add 1 tablespoon sugar, 3/4 packet strawberry jelly.
Stir till it dissolves. Rinse the bowl with cold water. Pour jelly in it.
Chill to set. when almost set, add strawberries evenly. Set fully.
Slice 1/2 the cake thinly. Arrange on jelly. Boil 1/2 cup water, add
remaining 1/4 packet strawberry jelly and dissolve. Cool, pour over cake
evenly. Set fully.
The first two layers are ready
Using remaining 1/2 cake, orange jelly, 2 cups water, orange sections, 1
tablespoon sugar and follow the same procedure as for strawberry jelly.
Next two layers are ready.
Boil 2 cups water, add remaining 1 tablespoon sugar and pineapple jelly,
stirring till dissolved Cool. Add on the cake layer and set to almost done.
Add pineapple pieces evenly. Set fully.
Sprinkle gelatine on water in a small saucepan. Stand for 5 minutes. Warm
over very low or indirect heat till all the gelatine dissolves.
Beat ice-cream to soften. Add curds and lemon. Beat again. Add gelatine and
mix well stir over tray of iced water or ice cups till thick. Pour on top
of the set pineapple jelly.
Allow to set well in freezer.
Crumble cookies in a mixie. Decorate with saved fruits and cookie crumbs.
Once set transfer to refrigerator. 10 mins before serving transfer to
freezer.
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