1 lb. fruit cocktail
1 (3 oz.) cherry Jello
1/4 c. sugar
1 c. hot water
2 tbsp. lemon juice
2 c. cold cooked rice
1/2 c. chopped nuts
1 c. heavy whipped cream

Drain fruit cocktail, reserving syrup. Add water to make 1 cup. Dissolve Jello and sugar in hot water. Add syrup and lemon juice. Chill until thick enough to whip. Stir in fruit cocktail, nuts and rice. Fold in whipped cream. 1 cup raw rice makes 2 cups cooked.