Ingredients

• 2 packets - china grass
• 1 packet vegetable jelly orange flavour
• 100 g vanilla custard powder
• 250 g vanilla ice-cream
• 2 tbsp fresh thick curds
• 2 cups fresh cream
• 1.5 cups sugar, powdered
• 3-4 slices day-old white bread, crust removed
• 1 orange, fresh segments, skin, seeds removed
• a few drops vanilla essence
• a few drops green food colour

How to Make Layered Pudding

• Dissolve each packet of crushed china grass separately in 2 cups of hot water each.
• Dissolve jelly in 1 cup of boiling water.
• Run bread briefly in a small mixer to make fine crumbs.
• Add 2 drops of green color, 1/2 cup sugar and allow it to run for a few seconds.
• The green color will blend evenly in the bread.
• Spread this mixture in an 8-inch square transparent pudding bowl.
• Heat dissolved china grass (the first cup) till transparent.
• Pour evenly over the bread mixture and allow it to set in chiller for 25 minutes.
• Meanwhile, beat together, half an ice-cream, half a cream, 1/2 cup sugar, curds, till smooth and light.
• Add vanilla essence.
• Similarly, dissolve the other cup of china grass.
• Pour over green layer while still thick.
• Spread evenly with spatula to get smooth finish.
• Return to freezer, allow to set firmly.
• Beat remaining cream jelly, ice-cream till creamy.
• Pour over set white layer.
• Allow to set softly.
• Arrange segments over softly set jelly and allow to set firmly.
• Before serving, remove from fridge. (about 15 minutes before)
• Serve in well-cut diamonds or squares.