2 cups rice

1 (no. 2 1/2 ) can fruit cocktail

1 cup miniature marshmallows

1 package (6 ounce) size jello each of red, green, yellow and orange

1 cup sugar

2 (20 ounce) cans pineapple chunks

1 cup chopped nuts

1 pint whipping cream plus 1/4 cup sugar

Cook rice and sugar until done, rinse and cool in refrigerator. Set each jello with 1 1/2 cups of boiling water in separate dishes. When rice is cool, drain cocktail and pineapple and mix with rice, also marshmallows, nuts and 1/2 of each jello that has been cut into small pieces. Whip cream with sugar and mix with above ingredients. Then on top, cut in pieces the 4 jellos for color. Refrigerate at least 3 hours before serving.