Ingredients
- 1 envelope Knox Unflavored Gelatin
- 1 cup rice (not instant)
- 1 cup sugar
- ½ teaspoon salt
- 15 ounce can crushed pineapple, including juice
- 1 cup whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 8 ounces Cool Whip
- 1 large jar marchino cherries
Preparation
- Cook 1 cup of rice in 2 cups of water until soft.
- Dissolve gelatin in ¼ cup cold water.
- Add dissolved gelatin, sugar, salt, pineapple and pineapple juice to hot rice.
- In a cold bowl, using cold beaters, whip the whipping cream until it forms peaks. Don't whip too long or it will turn into cottage cheese-like consistency. It works best if you use a cold glass bowl and cold beaters.
- Add sugar and vanilla to whipped cream and stir gently.
- Add whipped cream mixture to cooled rice.
- Stir well.
- Pour into a glass bowl
- Spread with Cool Whip.
- Drain marchino cherries on paper towel, then add as a final topping.
- Refrigerate overnight.
- Enjoy
Refrigeration
- This dish should be refrigerated overnight.
Notes & Memories
- A favorite of Jenny.
- A holiday staple.
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