Ingredients

1 small can of pineapple
200 g of maria biscuits
2 packets of instant pineapple pudding preparation

Preparation

Prepare the pudding according to the package instructions and set aside.
Drain the pineapple, reserving the syrup.
Chop the pineapple slices into small pieces.

In a Pyrex dish, place the chopped pineapple and cover with half of the pudding.
Place in the freezer for a little while to firm up.

Cover with maria biscuits dipped in pineapple syrup.
Cover the cookies with the remaining pudding and refrigerate.
When serving, top with grated maria biscuits.