Difference between revisions of "Danish Rice Pudding"
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* 1 20-ounce can [[cherry]] pie filling | * 1 20-ounce can [[cherry]] pie filling | ||
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# Beat [[cream cheese]], [[Granulated sugar|Sugar]] and [[milk]] in large bowl. | # Beat [[cream cheese]], [[Granulated sugar|Sugar]] and [[milk]] in large bowl. | ||
Latest revision as of 13:14, 15 July 2012
Description
Makes 8 to 10 servings.
Ingredients
- 2 8-ounce packages non-fat cream cheese, softened
- 2/3 cup confectioners' 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
Procedures
- Beat cream cheese, 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.
