1. Prepare the Strawberry Layer
Add the strawberry gelatin to a bowl and pour in the boiling water.
Whisk until the gelatin has completely dissolved.
Stir in the cold water and allow the mixture to cool slightly.
2. Add the Pineapple
Fold the drained crushed pineapple into the cooled strawberry gelatin.
Gently fold in the whipped cream until the mixture is smooth and fluffy.
3. Create the First Layer
Pour the strawberry mixture into a rectangular glass baking dish.
Smooth the surface with a spatula.
Refrigerate for approximately 1–2 hours, or until the layer is firm enough to support the next layer.
4. Prepare the Creamy Layer
In a clean bowl, whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until thickened.
Fold in the drained crushed pineapple.
Then gently fold in the whipped cream until smooth and creamy.
5. Add the Second Layer
Carefully spoon the creamy pineapple mixture over the chilled strawberry layer.
Spread it evenly across the entire dish without disturbing the bottom layer.
6. Prepare the Topping
Combine the finely crushed chocolate biscuits with the cocoa powder.
Sprinkle the mixture evenly over the creamy layer, creating the fine chocolate topping shown in the picture.
7. Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours.
For the cleanest slices and best texture, refrigerate it overnight.
8. Slice and Serve
Once fully chilled, cut the dessert into squares using a sharp knife.
Use a spatula to carefully lift each piece onto a serving plate.
The result is a beautiful dessert with a cool strawberry layer, creamy pineapple center, and delicate chocolate crumb topping—a refreshing no-bake treat that’s both simple and impressive.
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