Pineapple Rice Cream Salad |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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A sweet and fluffy Jello salad. The rice and pineapple add interesting texture. This is a great summer salad! The recipe is adapted from a local cookbook, contributed by a New Zealand foreign exchange student. Cook time is chill time. Ingredients:
1 (3 ounce) package lime jell-o gelatin |
1 cup boiling water |
1 (20 ounce) can crushed pineapple, drained |
1/2 cup pineapple juice, reserved from draining crushed pineapple |
1 1/2 cups cooked rice, cold |
1 (14 ounce) can sweetened condensed milk, chilled |
Directions:
1. Dissolve Jello gelatin in boiling water; add pineapple juice and refrigerate 1 hour to cool. Also chill the condensed milk for 1 hour.
2. Beat the condensed milk till thick (I use my kitchenaid mixer on high for 5 minutes.).
3. Beat Jello till light and fluffy (about 3 minutes with a mixer), then add condensed milk.
4. Fold in rice and well drained pineapple. Chill at least 1 hour.
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