For the Biscuit base - Crush the biscuits coarsely and add butter.
Knead them so that it all sticks together.
In individual dessert bowls, Add 1 tablespoon of base and press lightly.
Keep in fridge till we prepare the custard layer.
To make the custard layer- Heat the milk and sugar.
Remove about 100 ml and whisk in the custard powder.
Add this to the boiling milk. Simmer For a few minutes so that it thickens a bit.
Let it cool to room temperature.
Now, pour a few spoons in each of the bowls over the biscuit base. Set in fridge till the jelly layer is prepared.
Third layer - Make the jelly as per instructions on the pack.
Let it cool a bit. This will take about 10 minutes.
The custard will also be almost set at this point.Add a few pineapple chunks.
Add the cooled jelly mix on this custard layer using as per the bowl sizes.
Ready all the bowls and let set in fridge for about 10-15 minutes.
Fourth layer- Warm up thd cream and add sugar.
Again, let it cool down to room temperature.
Pour a little bit on jelly layer in all the bowls.
Chill till serving time.
Garnish with pineapple chunks and glazed cherries
Custard consistency can be adjusted by using more powder.Chilling and setting time depends on factors like the shelf placed on and temperature settings of the fridge.So one needs to eyeball a bit too.