2 cups cooked Riceland Extra Long Grain Rice
1 8-ounce package cream cheese, softened
1 12-ounce can strawberry pie filling
1 cup powdered sugar
1 13-ounce carton frozen whipped topping, thawed
1 6-ounce package coconut instant pudding
3 cups milk
1 cup coconut flakes, toasted
1/4 cup chopped nuts
In a small mixing bowl, combine the rice and 1/3 of the cream cheese. Stir with a rubber spatula until well-combined. Spread mixture into the bottom of a 13x9-inch pan or baking dish. Top with the strawberry pie filling and chill for 30 minutes.
Meanwhile, in a medium mixing bowl combine the remaining cream cheese and powdered sugar, stirring until smooth. Fold in half of the whipped topping, mixing until well-combined. Spread mixture on top of strawberry pie filling.
Mix together the pudding and milk and beat until thick. Spread mixture on top of the cream cheese mixture. Spread remaining whipped topping on top of pudding.
Refrigerate dessert at least 1 hour or up to 12 hours. Top with the toasted coconut and chopped nuts before serving.
TIP: Swap out the strawberry pie filling for apple or blueberry pie filling for a new twist on this dessert!