2 c. crushed pineapple
1 c. pineapple juice and water
1 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 c. cooked rice (1/2 uncooked)
1 c. Cool Whip
1/4 c. sugar

Drain pineapple. Dissolve Jello in boiling water and add pineapple juice and allow Jello to thicken. When set, whip to consistency of heavy cream. Add pineapple, rice, and Cool Whip. Keep in refrigerator for few hours. Place in sherbet glasses and top with a cherry. Serves 8.