If you want to recreate the slanted look of the dessert, prepare six glasses or dishes by setting them at an angle in the holes of a muffin pan. You might need a cloth or paper towels to hold them in place, it all depends on the shape and size of the glasses you are using.

Make the strawberry pudding layer by emptying both packets of the Strawberry Pudding mix into a large bowl. Add three cups of the almond milk, and whisk until smooth and starting to thicken.

Carefully spoon the mixture into the glasses or dishes while holding them at the required angle and place them on the muffin pan at the same angle. When all have been filled, transfer to the fridge for at least two hours to set.

To make the chocolate layer, empty both packets of the Chocolate Pudding mix into a large bowl.

Add more almond milk and again, whisk until smooth and starting to thicken. Get the glasses from the fridge and hold them upright to fill. Push the chocolate mixture down onto the strawberry layer so that there aren't any gaps between the two.

When the mixture has been divided between the glasses, return them to the fridge for at least an hour. For a neater presentation, wipe clean any spills on the glasses before refrigerating.

To serve, garnish with whipped cream, diced fresh strawberries, and grated low carb chocolate, if using.