1 package strawberry jello
1 cup water boiling
1 cup white rice cooked
1/4 cup powdered sugar
3/4 cup crushed pineapple drained
1/2 cup almonds blanched slivered
3/4 cup miniature marshmallows
1 cup cream
Dissolve gelatin in boiling water. Chill until syrupy. Stir in rice, sugar, pineapple, almonds, and marshmallows. Whip cream until stiff and fold into rice mixture. Refrigerate 30 minutes or longer.