2 pkg. cherry Jello
3 c. boiling water
2 c. cooked rice (1 1/2 c. Minute rice)
1/2 tsp. salt
1/2 c. sugar
1 tsp. vanilla extract
2 tsp. almond extract
9 oz. container Cool Whip

Dissolve Jello in boiling water. Add rice, salt, sugar, and flavorings. Chill until partially thickened. Fold in Cool Whip. Serves 8 to 12. (18 sherbet dishes at Church Center.)