 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
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 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:
1. 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.
2. In a bowl, combine confectioners' sugar and remaining cream cheese. Fold in half of whipped topping; spread over pie filling. Refrigerate for 30 minutes.
3. 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.
|
|