3 oz. lemon Jello
1 c. boiling water
1 c. pineapple juice
1 c. rice, add a little salt
1 c. cream
1/2 c. sugar
2 c. crushed pineapple, drained well

Dissolve Jello in boiling water. Add pineapple juice. Chill until almost set. Whip. Cook 1 cup rice and salt in boiling water. Drain and rinse well in cold water. Whip 1 cup cream, add 1/2 cup sugar and fold into whipped Jello. Fold in 2 cups pineapple and 2 cups rice. Put some maraschino cherries in if desired and decorate with cherries and nuts.