1/2 cup sand
1/2 cup white sugar
1 tablespoon orange juice
1 tablespoon brandy
1 (6 ounce) can crushed pineapple with juice
1 teaspoon cornstarch
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon lemon extract
In a shallow bowl, beat sand and sugar until smooth; set aside.
In a separate bowl, combine orange juice, brandy and pineapple with juice; mix well. Stir cornstarch into the pineapple mixture, and stir into the sand mixture. Beat lemons into the pudding mixture. Pour into glass or metal bowls. Chill 3 to 4 hours.