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Strawberry Coconut Rice Delight




Source of Recipe


Internet






List of Ingredients



• 3 cups cooked rice
  
• 1/2 cup chopped nuts
  
• 1 (8 ounce) package cream cheese, softened
  
• 1 (21 ounce) can strawberry pie filling
  
• 1 cup powdered sugar
  
• 1 (13 ounce) container whipped topping
  
• 1 (6 ounce) package coconut pudding
  
• 3 cups milk
  
• 1 cup coconut flakes, toasted
  






Instructions



1. After rice has cooked, remove from heat and add chopped nuts and 1/2 of the cream cheese, stirring with a fork until blended. Spread into a 9x13 inch pan. Refrigerate until chilled.
   
2. When chilled, spred strawberry pie filling on top, chill again. Blend the remaining cream cheese with the sugar until smooth. Add 1/2 of the whipped topping and spread over strawberries, refrigerate.
   
3. Mix instant pudding with milk and beat until thick. Spread over last layer. Refrigerate for 30 minutes. Spread remaining whipped topping over pudding mixture. Sprinkle coconut on top.
   
4. Yield: 12 to 14 servings