• In a saucepan over medium heat pour 1 ½ cup of milk, sugar and vanilla extract and mix well together until sugar is completely dissolved.
• Heat milk for 5-7 minutes until it starts to bubble around the edges.
• Meanwhile, mix corn starch well in the remaining milk then pour into the saucepan.
• Continue stirring and cooking the pudding until it thickens, will take about 1.5 minute.
• Divide the vanilla mixture into 8 (4oz) dessert cups or ramekins.
• Let it chill in the fridge for 30 minutes.

Prepare jello:

• Dissolve the packet in 1 cup of boiling water then add 1 cup of cold water and mix everything well.
• Take the ramekins out of the fridge, put about 2 heaping teaspoons ( more or less if you like) of pomegranate seeds on top of the vanilla pudding.
• Now pour the jello carefully over the pomegranate, refrigerate for two hours or until jello is completely set.
• Serve cold with whipping cream on top.
• Enjoy.