Add the sugar to the pineapple juice and boil for 10 minutes. Warm the cheese in the microwave until soft and mix in the cool whip and almonds. Boil the water, take it off the heat and dissolve the gelatine in it.
Add gelatine solution and pineapple juice syrup to the cool whip mixture while hot.
Mix in the pineapple.
Pour into a greased baking pan and refrigerate overnight.
Cut and serve.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.