Ingredients:
3 cups cooked long-grain rice ( must be 3 cups measured after cooking, and completely cooled)
1/2 cup chopped pecans
1 (8 ounce) packages cream cheese, softened, divided
1 (21 ounce) cans cherry pie filling or 1 (21 ounce) cans strawberry pie filling
1 cup icing sugar ( confectioners)
1 (12 ounce) containers frozen Cool Whip Topping, thawed and divided
1 (170 g) boxes jell-o instant coconut cream pudding mix or 1 (170 g) boxes vanilla instant pudding mix
3 cups very cold milk
1 cup flaked coconut, toasted
Directions:
In a bowl, combine the cooked rice, pecans and a third of the cream cheese; mix well.
Spread into the bottom of a greased 13 x 9-inch baking pan.
Refrigerate for 30 minutes.
Remove from the fridge; spread with pie filling.
Refrigerate for another 15 minutes.
In a bowl, combine the icing sugar and the remaining cream cheese, fold in half of the thawed whipped topping.
Remove frome the fridge: spread over the pie filling.
Refrigerate for another 30 minutes.
Meanwhile, in a mixing bowl, beat the instant pudding mix with the 3 cups cold milk for 2 minutes, or until thickened.
Remove from the fridge; immediately, gently pour the pudding over the whipped topping; refrigerate for another 30 minutes.
Remove from the fridge; spread with the remaining whipped topping.
Sprinkle with toasted coconut– DELICIOUS!
Servings: 10-12
Time preparation: 105 min.
Time total: 105 min.