STEP 1:

Dissolve the jelly crystals/cubes in 200ml of boiling water, stirring until fully dissolved. Add the liquid from the drained mandarin oranges to the jelly mix and stir again to combine. Set aside to cool for a few minutes.

STEP 2:

In a mixing bowl, combine with the Greek yoghurt and whisk until smooth and well-blended. The final mixture should add up to roughly a pint in total.

STEP 3:

Next, spoon the mixture into the bottom of each sundae glass, making sure it is eventually distributed. Place the glasses in the fridge for about 2-3 hours to completely set.

STEP 4:

To Decorate: Before serving, dip the rim of the glass in leftover mandarin juice, then roll it in rainbow sprinkles until fully coated. Finally, top each dessert with and a Del Monte mandarin slice to finish. Serve chilled and enjoy!