Ambrosia Rice Pie
This easy pie has a crust made of ladyfingers topped with an ambrosia mixture of fruit, cooked rice and lemon pudding.
1 (3-ounce) package lemon pudding and pie filling
2 cups cooked rice
2/3 cup flaked, toasted coconut - divided use
1 (11-ounce) can mandarin orange slices, drained - divided use
2 bananas, sliced
10 to 12 lady fingers, split
1 cup heavy cream, whipped
- Prepare lemon pie filling according to package directions. Stir in rice and 1/2 cup toasted coconut; cool. Stir in half of the orange slices.
- Arrange lady fingers in 9-inch pie pan to form a crust. Fill with lemon mixture; chill.
- Decorate with a ring of whipped cream, banana slices, remaining orange slices, and remaining coconut.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.