Raspberry Salad - cooking recipe

Ingredients

1/2 c. Minute rice
1/4 tsp. salt
3 c. boiling water
1 (3 oz.) pkg. raspberry jello
1/2 c. sugar
1 (15 1/2 oz.) can crushed pineapple
1 (8 oz.) Cool Whip

Preparation

Cook rice for 25 minutes. Drain. While hot, put in bowl and add 1 package raspberry jello and 1/2 cup sugar.
Stir well. Add crushed pineapple and juice.
Refrigerate overnight.
Fold in Cool Whip.