Creamy Cherry Rice Layer Dessert (no-bake)

Total Time: 1 hr 45 mins Preparation Time: 1 hr 45 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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!