Ingredients for Pineapple Rice Cream Salad
- Lime Jell O Gelatin
- 1 cup boiling water
- Crushed Pineapple
- ½ cup pineapple juice
- Cooked Rice
- Sweetened Condensed Milk
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How to Make Pineapple Rice Cream Salad
- In a medium bowl, dissolve 1 (3 ounce) package of jello gelatin in 1 cup of boiling water until completely dissolved.
- Stir in ½ cup of pineapple juice. Refrigerate for 1 hour to allow the jello to cool and slightly thicken.
- Chill one (14 ounce) can of sweetened condensed milk in the refrigerator for 1 hour.
- Using an electric mixer, beat the chilled condensed milk until thick and fluffy (about 3-5 minutes).
- In a separate bowl, beat the cooled jello mixture with an electric mixer until light and fluffy. Gently fold in the whipped condensed milk.
- Add 1 cup of cooked, cooled rice and 1 (20 ounce) can of crushed pineapple, well-drained. Gently fold until combined.
- Pour the mixture into a serving dish. Refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld and the salad to set completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
191g
Fat
13g
Carbs
19g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Healthy Gelatin Desserts Side Dishes Fruit Rice Kid Friendly Low Fat Dietary Low Sodium Low Cholesterol New Zealand Toddler Friendly Low In Something Tropical Fruit Pineapple Pasta Rice And Grains Taste Mood Sweet 4 Hours Or Less
