1 (3 oz) pkg cherry jello
1 cup boiling water
1 (20 oz) can crushed pineapple
1 1/2 cups hot cooked rice
1 cup cool whip

in a bowl, dissolve jello in boilng water. drain pineapple, reserving juice; set pineapple aside. add juice to jello. stir in rice. chill until mixture begins to thicken. fold in cool whip and pineapple. chill for 1 hour.

10 servings