Emerald Topped Lemon Rice Pudding
|Lemon pudding||18 Ounce (1 Can, Ready To Serve)|
|Ready to serve rice pudding||15 3⁄4 Ounce (1 Can)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Lime flavored gelatin||3 Ounce (1 Package)|
|Unsweetened pineapple juice||3⁄4 Cup (12 tbs)|
Empty the canned puddings into a bowl and mix thoroughly.
Refrigerate several hours, allowing flavors to blend.
Pour boiling water over the gelatin and stir until dissolved; blend in the pineapple juice and pour into a shallow pan.
Chill until very firm.
Turn gelatin onto a flat surface such as a baking sheet.
Using the straight edge of a rubber spatula, chop through all of the gelatin, criss-crossing as you cut, until all is a shimmering mass.
Spoon about 3/4 of the shimmering gelatin into a crystal bowl.
Cover with the chilled pudding and pile remaining shimmering gelatin on top.