Cherry Rice Dessert

• 3 cups cooked long grain rice
• 1/2 cup chopped pecans
• 1 package (8 ounces) cream cheese, softened, divided
• 1 can (21 ounces) cherry or strawberry pie filling
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 1-1/2 cups cold milk
• 1/2 teaspoon coconut extract
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup sweetened shredded coconut, toasted

1. 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.
2. In a bowl, combine confectioners' sugar and remaining cream cheese. Fold in half of whipped topping; spread over pie filling. Refrigerate for 30 minutes.
3. 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.

long grain rice, pecans, cream cheese, cherry, sugar, frozen whipped topping, cold milk, coconut, coconut

Taken from www.tasteofhome.com/recipes/cherry-rice-dessert/ (may not work)