1. Dissolve each packet of crushed china grass separately in 2 cups hot water each.

2. Dissolve jelly in 1 cup boiling water.

3. Run bread briefly in a small mixer, to make fine crumbs.

4. Add 2 drops green colour, 1/2 cup sugar, run a few seconds.

5. The green colour will blend evenly in the bread.

6. Spread this mixture in an 8\" square transparent pudding bowl.

7. Heat dissolved china grass, of one cup till transparent.

8. Pour evenly over the bread mixture, allow to set in chiller for 25 minutes.

9. Meanwhile, beat together, half icecream, half cream 1/2 cup sugar, curds, till smooth and light.

10. Add vanilla essence,similarly dissolved remaining china grass.

11. Pour over green layer while still thick.

12. Spread evenly with spatula to get smooth finish.

13. Return to freezer, allow to set firmly.

14. Beat remaining cream jelly, icecream till creamy.

15. Pour over set white layer.Allow to set softly.

16. Arrange segments over softly set jelly, allow to set firmly.

17. Before serving remove to fridge about 15 minutes before.

18. Serve in well cut diamonds or squares.

Making time: 1 hour
Makes: 8 servings
Shelflife: Best fresh but 2 days chilled

Note: Same pudding can be prepared individually in stemmed glasses, for better effect.