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Lemon Rice Dessert

3 oz Package lemon-flavored jello
1 cup Boiling water
1/2 cup Cold water
1 cup Cooked rice, chilled
1-1/2 cups Frozen whipped topping, thawed
1/4 cup Sliced almonds
1/4 cup Chopped maraschino cherries
1 tbsp Grated lemon peel

Dissolve gelatin in boiling water; add cold water. Place bowl in ice water and stir until gelatin is the consistency of unbeaten egg whites; stir in rice. Fold in whipped topping until smooth. Lightly fold in almonds, cherries, and lemon peel. Continue to stir gently (over ice) until thickened. Pour into dessert dishes. Cover and chill until ready to serve. Makes 8 servings