This easy pie has a crust
made of ladyfingers topped with an ambrosia mixture of fruit,
cooked rice and lemon pudding filling.
Ambrosia
Rice Pie
- 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.
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