Description Edit

Makes 16 servings ½ cup servings

Ingredients Edit

Directions Edit

  1. Drain pineapple. Set aside.
  2. Add water to juice to make ¾ cup. Heat to boiling.
  3. Add gelatin; stir to dissolve.
  4. Stir in ginger ale.
  5. Chill until slightly thickened.
  6. Add chunks of maraschino cherry, if desired.
  7. Beat gelatin mixture until frothy.
  8. Add pineapple, rice and nuts.
  9. Fold in whipped cream.
  10. Alternate layers of pudding and cookie crumbs in parfait glasses, making 3 layers of pudding and 2 of crumbs.
  11. Or spoon pudding into dessert dishes and top with crumbs.
  12. Return to refrigerator to set.
  13. Garnish with extra whipped cream and pineapple.
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