3 cups cooked long grain rice
1/2 cup chopped pecans
8 ounces cream cheese, softened and divided
1 (21 ounce) can cherry or strawberry pie filling
1 cup confectioners’ sugar
1 (12 ounce) container frozen whipped topping, thawed and divided
1 small box instant coconut cream pudding mix
3 cups cold milk
1 cup flaked coconut, toasted
In a bowl, combine rice, pecans and a third of the cream cheese; mix well. Spread into a greased 13 x 9-inch baking dish. Refrigerate for 30 minutes; spread with pie filling. Refrigerate for 15 minutes. In a bowl, combine sugar and remaining cream cheese. Fold in half of the whipped topping; spread over pie filling. Refrigerate for 30 minutes.
In a mixing bowl, beat pudding mix and milk for 2 minutes or until thickened. Pour over top; refrigerate for 30 minutes. Spread with remaining whipped topping; sprinkle with coconut.
Yields 16 to 20 servings.