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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    16-20 servings


  • 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 sweetened shredded coconut, toasted


  • In a large bowl, combine the rice, pecans and a third of the cream cheese. Spread into a greased 13x9-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.

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Average Rating:
  • Alexander
    Nov 18, 2019

    Its Pretty Good.

  • Nellstrum
    Oct 2, 2012

    I made this for a family dinner and it was a hit. the rice is a surprising and delightful twist. Not a fan of flaked coconut, so skipped it. Used raspberry pie filling. So good and light.