Creamy Rice and Pineapple Parfaits

A creamy lemon and rice gelatin, studded with pineapple chunks and chopped nuts, is layered with chocolate cookie crumbs in parfait glasses.

Recipe Ingredients:

1 (15.25-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

Cooking Directions:

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 8 servings.

Recipe provided courtesy of the USA Rice Federation.