Dissolve the gelatin in 1 cup hot water. Stir for 5- 10 minutes with a spatula.
Then pour in the condensed milk and cool whip. Mix to combine them well. Add in the crushed pineapple. Stir again.
Pour over a baking dish or individual serving glass or containers or ramekins. Cover with aluminium foil or plastic wrap. Let it sit in the fridge overnight or 6-8 hours, until they hold up the shape. Garnish with more pineapple chunks and serve immediately. You can also add a dose of whipped cream on top.
Note: If you plan to use fresh pineapple, measure close to 14oz. This is important for the gelatin to set as too much water can prevent the pudding from getting the correct texture.