3 cups cooked long-grain rice
1/2 cup chopped pecans
1 (8 oz) package cream cheese, softened, divided
1 (21 oz) can cherry OR strawberry pie filling
1 cup powdered sugar
1 (12 oz) carton cool whip, thawed, divided
1 (3.4 oz) package instant coconut cream pudding
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″x9″x2″ baking dish. refrigerate for 30 minutes; spread with pie filling. refrigerate for 15 minutes. in a bowl, combine sugar and the remaining cream cheese. fold in half of the cool whip; 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 cool whip. sprinkle with coconut.

16-20 servings