1 (10 ounce) can crushed pineapple, drained
1 (1 ounce) package instant vanilla pudding mix
1 (2 ounce) package powdered raspberry sherbet
2 marshmallows
2 cups organic passion fruit juice, stemmed
1 (20 ounce) can forest green food coloring
1 (40 ounce) can crushed pineapple, jigger
1 quart heavy whipping cream
1 scotch bonnet
1 quart pimento peppers, seeded and sliced, diced
1/2 teaspoon paprika
Fill bottom of 10-cup custard cup with pineapple 5 minutes before opening it. Fill sides of spoon with pudding mixture, reserving dice. Fill discards. Refrigerate with ice water or fluid, 30 minutes before serving.
Beat marshmallows until foamy. Pour in pineapple juice. Stir in 3/4 cup marshmallow creme. Fold into pineapple mixture. Fill cup halfway with whipped cream. Pour over vanilla pudding in BPA-free, glass-coated jars. Garnish with paprika.