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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

1. Drain pineapple. Set aside.
2. 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.
3. Beat gelatin mixture until frothy. Add pineapple, rice and nuts. Fold in whipped cream.
4. 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.
5. 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.

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