Danish Rice Pudding
A delicious cream cheese and rice pudding, with toasted almonds, served with an easy topping of cherry pie filling.
2 (8-ounce) packages cream cheese, softened
2/3 cup powdered sugar
1/4 cup milk
3 cups cooked rice, cooled
1/3 cup slivered almonds, toasted
1 teaspoon vanilla extract
1 (8-ounce) container non-dairy whipped topping, thawed
1 (20-ounce) can cherry pie filling
- Beat cream cheese, powdered sugar and milk in large bowl. Stir in rice, almonds and vanilla. Fold in whipped topping.
- Top each serving with 2 tablespoons cherry pie filling.
Makes 8 to 10 servings.
Recipe provided courtesy of the USA Rice Federation.