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Cherry Rice Dessert

Cherry Rice Dessert
I cook with rice at least four times a week. This special rice pudding is a terrific example of a sweet rice.—Naomi Jackson, McCrory, Arkansas
16-20 ServingsPrep: 20 min. + chilling

Ingredients

  • 3 cups cooked long grain rice
  • 1/2 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened, divided
  • 1 can (21 ounces) cherry or strawberry pie filling
  • 1 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1-1/2 cups cold milk
  • 1/2 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup flaked coconut, toasted

Directions

  • In a large bowl, combine the rice, pecans and a third of the cream
  • cheese. Spread into a greased 13-in. x 9-in. dish. Refrigerate for
  • 30 minutes; spread with pie filling. Refrigerate for 15 minutes.
  • In a bowl, combine confectioners' sugar and remaining cream cheese.
  • Fold in half of whipped topping; spread over pie filling.
  • Refrigerate for 30 minutes.
  • In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let
  • stand for 2 minutes or until soft-set. Pour over top; refrigerate
  • for 30 minutes. Spread with the remaining whipped topping; sprinkle
  • with coconut. Yield: 16-20 servings.
© Taste of Home 2013

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Cherry Rice Dessert (continued)

Nutrition Facts: 1 serving (1 piece) equals 250 calories, 12 g fat (8 g saturated fat), 15 mg cholesterol, 110 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013