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    Cherry Rice Desserts


    Source of Recipe


    Naomi Jackson - Taste of Home

    List of Ingredients




    3 cups cooked long grain rice
    1/2 cup chopped pecans
    8 ounces cream cheese, softened, divided
    21 ounces cherry or strawberry pie filling
    1 cup powdered sugar
    12 ounces cool whip, thawed
    1 package instant coconut cream pudding mix (3.4 oz)
    3 cups cold milk
    1 cup flaked coconut, toasted

    Recipe



    In a bowl, combine rice, pecans and a third of the cream cheese; mix well. Spread into a greased 13x9x2 inch baking dish. Refrigerate for 30 minutes; spread with pie filling. Refrigerate for 15 minutes. In a bowl, combine sugar and the remaining cream cheese. Fold in half of the whipped topping; spread over pie filling. Refrigerate for 30 minutes. In a mixing bowl, beat pudding mix and milk for 2 minutes or until thickened. Pour over top; refrigerate for 30 minutes. Spread with the remaining whipped topping; sprinkle with coconut. Yield: 16-20 servings.

 

 

 

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