A sweet, creamy rice salad with crushed pineapple, marshmallows, maraschino cherries, and whipped cream. Terri Board shares this in memory of Gramma Louise April. Chill 1–2 hours before serving.
Ingredients
⅓ c sugar
1 c crushed pineapple, drained
½ tsp vanilla
1 c cooked rice, cold
⅓ c miniature marshmallows
2 Tbsp maraschino cherries, drained and chopped
1 c whipped cream (or Cool Whip)
Instructions
Stir together the sugar, drained pineapple, and vanilla.
Stir in the cold cooked rice, marshmallows, and chopped cherries.
Whip the cream to stiff peaks and fold into the rice mixture. (Or substitute Cool Whip.)
Cover and chill for 1–2 hours before serving.
Serve cold.
In memory of Gramma Louise April — shared by Terri Board.
Cool Whip shortcut: Terri uses Cool Whip instead of whipping cream — easier and holds up better in the fridge if making it ahead.
