Cherry Rice Dessert


  • 3 cups cooked long grain rice
  • 1/2 cup chopped pecans
  • 8 ounces cream cheese, softened and divided
  • 1 (21 ounce) can cherry or strawberry pie filling
  • 1 cup confectioners' sugar
  • 1 (12 ounce) container frozen whipped topping, thawed and divided
  • 1 small box instant coconut cream pudding mix
  • 3 cups cold milk
  • 1 cup flaked coconut, toasted


  1. In a bowl, combine rice, pecans and a third of the cream cheese; mix well.
  2. Spread into a greased 13 x 9-inch baking dish.
  3. Refrigerate for 30 minutes; spread with pie filling.
  4. Refrigerate for 15 minutes.
  5. In a bowl, combine sugar and remaining cream cheese.
  6. Fold in half of the whipped topping; spread over pie filling.
  7. Refrigerate for 30 minutes.
  8. In a mixing bowl, beat pudding mix and milk for 2 minutes or until thickened.
  9. Pour over top; refrigerate for 30 minutes.
  10. Spread with remaining whipped topping; sprinkle with coconut.

Yield: 16 to 20 servings

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