A creamy lemon and rice
gelatin, studded with pineapple chunks and chopped nuts, is layered
with chocolate cookie crumbs in parfait glasses.
Creamy
Rice and Pineapple Parfaits
- 1 (15 1/4-ounce) can pineapple
chunks
1 (3-ounce) package lemon flavor gelatin
1 cup ginger ale
1 1/2 cups cooked rice
3/4 cup chopped pecans or other nuts
1 cup heavy cream, whipped
2 cups chocolate cookie crumbs
- Drain pineapple. Set aside.
- Add water to juice to
make 3/4 cup. Heat to boiling. Add gelatin; stir to dissolve.
Stir in ginger ale. Chill until slightly thickened.
- Beat gelatin mixture until
frothy. Add pineapple, rice and nuts. Fold in whipped cream.
- Alternate layers of pudding
and cookie crumbs in parfait glasses, making 3 layers of pudding
and 2 of crumbs. Or spoon pudding into dessert dishes and top
with crumbs. Return to refrigerator to set.
- Garnish with extra whipped
cream and pineapple chunks or maraschino cherries, if desired.
Makes 16 (1/2 cup) servings.
Recipe provided courtesy of the USA Rice Federation.
