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