Creamy Cherry Rice Layer Dessert (No-Bake)
"This is a great rice dessert!"
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Serves:
-
10-12
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) package cream cheese, softened, divided
- 1 (21 ounce) can cherry pie filling or (21 ounce) can strawberry pie filling
- 1 cup icing sugar (confectioners)
- 1 (12 ounce) container frozen Cool Whip Topping, thawed and divided
- 1 (170 g) box jell-o instant coconut cream pudding mix or (170 g) box 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!
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Reviews
-
Great way to get rid of old rice when you make to much much. Starts to get addicting as you continue to eat it. -
Wow is this flavor amazing! It looked so weird putting it together but I thought you have never steered me wrong in a recipe so I will try this and I'm so glad I did. It is addictive so be careful....=)
