Creamy Cherry Rice Layer Dessert (No-Bake)

• 3 cups cooked long-grain rice (must be 3 cups measured after cooking, and completely cooled)
• 12 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) containerfrozen Cool Whip Topping, thawed and divided
• 1 (170 g) boxjell-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

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!

rice, pecans, cream cheese, cherry pie filling, icing sugar, topping, boxjello instant coconut cream pudding mix, very cold milk, flaked coconut

Taken from www.food.com/recipe/creamy-cherry-rice-layer-dessert-no-bake-91198 (may not work)