The EASIEST Pineapple Dessert in the World - Irresistible!

Chop the medium pineapple, making sure to remove all the 'eyes,' and place it in a saucepan.

Add 80g of sugar to the chopped pineapple and cook over heat until all the released water has evaporated and the pineapple is tender.

While the pineapple is cooking, dissolve the two packets of pineapple gelatin in 420 ml of water and bring to a boil over heat.

As soon as the gelatin mixture boils, immediately turn off the heat.

Let the dissolved gelatin sit at room temperature until it cools completely without setting (do not refrigerate).

When the gelatin is cool, combine it with the cooked pineapple (which should be lukewarm/cool), one can of sweetened condensed milk, and two boxes of heavy cream.

Use a whisk to mix all the ingredients until you achieve a smooth mixture.

Lightly grease a 9-inch bundt pan with a little oil, using a paper towel or pastry brush to spread it well over the entire surface for easy unmolding.

Pour the mixture into the greased pan, making sure the cream spreads well up the sides.

Cover the pan with plastic wrap and refrigerate to chill for a minimum of 6 hours; leaving it overnight (about 12 hours) is ideal.

Before unmolding, carefully loosen the edges of the dessert with your fingers or a spatula, turning the mold upside down a few times.

Unmold the dessert onto a serving plate and serve.