Creamy Cherry Rice Layer Dessert (No-Bake) |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 12 |
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This is a great rice dessert! 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 1 (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 1 (170 g) box vanilla instant pudding mix |
3 cups very cold milk |
1 cup flaked coconut, toasted |
Directions:
1. In a bowl, combine the cooked rice, pecans and a third of the cream cheese; mix well.
2. Spread into the bottom of a greased 13 x 9-inch baking pan.
3. Refrigerate for 30 minutes.
4. Remove from the fridge; spread with pie filling.
5. Refrigerate for another 15 minutes.
6. In a bowl, combine the icing sugar and the remaining cream cheese, fold in half of the thawed whipped topping.
7. Remove frome the fridge: spread over the pie filling.
8. Refrigerate for another 30 minutes.
9. Meanwhile, in a mixing bowl, beat the instant pudding mix with the 3 cups cold milk for 2 minutes, or until thickened.
10. Remove from the fridge; immediately, gently pour the pudding over the whipped topping; refrigerate for another 30 minutes.
11. Remove from the fridge; spread with the remaining whipped topping.
12. Sprinkle with toasted coconut- DELICIOUS!
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