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Description Edit

Makes 8 servings.

Ingredients Edit

Directions Edit

  1. Dissolve gelatin in boiling water in medium bowl; add cold water.
  2. Place bowl in ice water and stir until gelatin is the consistency of unbeaten egg whites; stir in rice.
  3. Fold in whipped cream until smooth.
  4. Lightly fold in almonds and 1 cup raspberries.
  5. Continue to stir gently (over ice) until thickened.
  6. Pour into dessert dishes.
  7. Chill until ready to use.
  8. Garnish with remaining ½ cup raspberries.

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