Ingredients
3 cups cooked long grain rice1/2 cup chopped pecans1 package (8 ounces) cream cheese, softened, divided1 can (21 ounces) cherry or strawberry pie filling1 cup confectioners’ sugar1 carton (12 ounces) frozen whipped topping, thawed, divided1-1/2 cups cold milk1/2 teaspoon coconut extract1 package (3.4 ounces) instant vanilla pudding mix1 cup sweetened shredded coconut, toasted
Preparation
In a large bowl, combine the rice, pecans and a third of the cream cheese. Spread into a greased 13x9-in. dish. Refrigerate for 30 minutes; spread with pie filling. Refrigerate for 15 minutes.
In a bowl, combine confectioners’ sugar and remaining cream cheese. Fold in half of whipped topping; spread over pie filling. Refrigerate for 30 minutes.
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.
