1 box (3-oz) lemon-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 cup cooked, chilled rice
1 1/2 cups frozen whipped topping, thawed
1/4 cup sliced almonds
1/4 cup chopped maraschino cherries
1 tbsp grated lemon peel
Dissolve the gelatin in boiling water. Once gelatin is completely dissolved, add the cold water. Place the bowl in a larger bowl of ice water and stir until the gelatin has the consistency of unbeaten egg whites. Stir in the rice; fold in the whipped topping just until smooth. Gently fold in the almonds, cherries, and lemon peel. Continue stirring gently over the ice water until thickened. Pour into individual dessert dishes. Cover and chill until ready to serve.
Yield: 8 servings
1/2 cup cold water
1 cup cooked, chilled rice
1 1/2 cups frozen whipped topping, thawed
1/4 cup sliced almonds
1/4 cup chopped maraschino cherries
1 tbsp grated lemon peel
Dissolve the gelatin in boiling water. Once gelatin is completely dissolved, add the cold water. Place the bowl in a larger bowl of ice water and stir until the gelatin has the consistency of unbeaten egg whites. Stir in the rice; fold in the whipped topping just until smooth. Gently fold in the almonds, cherries, and lemon peel. Continue stirring gently over the ice water until thickened. Pour into individual dessert dishes. Cover and chill until ready to serve.
Yield: 8 servings
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