Pink Sponge Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. raspberry Jell-O
3 c. boiling water
2 c. rice, cooked
1/2 tsp. salt
1/2 c. sugar
1 tsp. vanilla
12 oz. Cool Whip

Preparation

Dissolve Jell-O in water.
Add rice, salt, sugar and vanilla. Chill until slightly thickened; fold in Cool Whip.