Cherry Coconut Rice Pudding


Submitted By: Sharon Miller

Ingredients

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

    • Instructions


    In a bowl, combine rice, pecans, and a third of the cream cheese; mix well. Spread into a greased 13-x-9-x-3-inch baking dish. Refrigerate for 30 minutes; spread with pie filling. Refrigerate for 15 minutes. In a bowl, combine sugar and remaining cream cheese. Fold in half of whipped topping; spread over pie filling. Refrigerate for 30 minutes.
    In a mixing bowl, beat pudding mix and milk for 2 minutes or until thick. Pour over top; refrigerate for 30 minutes. Spread with remaining whipped topping; sprinkle with coconut.