1 pkg. raspberry or strawberry Jello (3 oz.)
1 pkg. lemon Jello (3 oz.)
1 can crushed pineapple
1 c. cooked rice
1/2 c. whipping cream

Dissolve red Jello in 1 cup hot water. Add 1 cup ice water. Pour into 9x9 pan and place in refrigerator. When set, cut into mini squares.

Drain pineapple, saving juice. Dissolve lemon Jello in 1 cup boiling water. Add 1 cup pineapple juice. Let set until thick enough to whip. Whip. Add rice, drained pineapple and 1/2 cup cream, whipped. Carefully fold in the red Jello cubes.