Quatro leches (Four milk) pudding

Pudding ~
Ingredients:

• 1 c skim milk
• 1 c heavy whipping cream
• 1 14 oz. can sweetened condensed milk
• ½ tsp vanilla extract
• ⅓ c cold water
• 2 ¼ tsp or 1 pkt gelatin 
• 1 14 oz. can crushed pineapple

Directions:

• In heavy bottomed saucepan, heat through milk and whipping cream until near rolling boil. Add condensed milk and allow the three to combine and heat thoroughly with the rest.
• Turn off heat. Mix in vanilla. Set aside.
• Take cold water in small bowl and sprinkle gelatin over it. Allow to bloom and gelatin crystals to fully dissolve.
• Blend gelatine into milk mixture. Pour in crushed pineapple and combine all ingredients well.
• Spoon into cups or pudding molds a little over halfway in each one.
• Allow to chill for about 15 minutes until semi set.

Biscuit topping~
Ingredients:

• 1 pkt Britannia Arrowroot cookies( also known as Marie/Maria biscuits)
• 6 tbsp melted butter
• 2 tbsp sugar

Directions:

• Roughly crush up the Marie biscuits in processor. Don't let it powder though, there needs to be enough crunch texture. Take out and add butter, and sugar. Blend with fingers until thoroughly moistend.
• Keep aside.

Topping~

• 1 14 oz. can dulce de leche
• ½ pint strawberries, chopped

Pudding Assembly~

• Take out chilled and set pudding ( it should be set on sides with a slight wobble).
• Spoon a tablespoon or two of dulce de leche on top of pudding. (if too thick, microwave at 70% power for 10 seconds).
• Sprinkle 2-3 tbsp of crushed cookies over dulce.
• Refrigerate and serve cold.
• Top with  chopped strawberries when ready to serve.

Notes~ Layer this any way you want. I feel the above to be best because you get the distinct texture of the crumbs to stand out against the silkiness of pudding. You can even repeat and do layers in a large trifle like bowl.