Fruit and Rice Layered Dessert

Serves 15

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Ingredients

For the Crust:
2 cups Blue Ribbon® White Rice, cooked and chilled
2 cups flaked coconut
1/4 cup sugar
1/4 cup butter, melted
2 Tbsps flour
For the Filling:
1 pkg (8 oz.) cream cheese, softened
2 cups powdered confectioners sugar
1/2 cup pecans, chopped
For the Topping:
1 container (8 oz.) frozen whipped topping, thawed
1 can (15 oz.) fruit pie filling (apple, blueberry, cherry or peach)

Cooking Directions

Heat oven to 350°F. Grease 13x9-inch pan.

In a medium bowl, combine all crust ingredients; mix well. Press into bottom of prepared pan. Bake for 10 minutes or until set. Cool completely.

In a medium bowl, beat cream cheese until smooth. Gradually add powdered sugar, beating until smooth. Stir in pecans. Spread over cooled crust. Spread whipped topping over filling. Carefully spread pie filling over whipped topping.

Cover; refrigerate several hours or until set. Cut into squares to serve.