the rice becomes the delightful surprise crust in this cream dessert.
1 (4 serving) pkg Jello sugar free cherry gelatin 1 (4 serving) pkg Jello sugar free vanilla cook and serve pudding mix 1 (16 oz) can tart red cherries, packed in water, drained and 1/2 cup liquid reserved 1 3/4 cup water* 1 (8 oz) pkg Philadelphia fat free cream cheese* 3 cups cold cooked rice 1/4 cup (1 oz) chopped pecans 1 (4 serving) pkg Jello sugar free instant chocolate pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 teaspoon coconut extract 3/4 cup Dannon plain fat free yogurt 1 1/2 cups Cool Whip Free* 1/4 cup flaked coconut
Spray a 9 by 13 inch cake pan with buttered flavored cooking spray. In a medium saucepan, combine dry gelatin, dry cook and serve pudding, reserved cherry liquid and 3/4 cup water. Stir in cherries. Cook over medium heat until mixture thickens and starts to boil, stirring often, being careful not to crush the cherries. Place saucepan on a wire rack to cool. Meanwhile, in a large bowl, stir 1/3 cup cream cheese with a sturdy spoon until soft. Stir in rice and pecans. Spread mixture into prepared cake pan to form a crust. Refrigerate for 15 minutes. Spoon cooled cherry mixture evenly over chilled rice crust. Refrigerate while preparing next layer. In a large bowl, stir remain 2/3 cup cream cheese with a sturdy spoon until soft. Add dry instant pudding, dry milk powder and remaining 1 cup water. Mix well to combine, using a wire whisk. Blend in coconut extract, yogurt and 1/4 cup Cool Whip Free. Spread pudding mixture evenly over cherry layer. Evenly spread remaining 1 1/4 cups Cool Whip Free over pudding layer. Sprinkle coconut evenly over top. Refrigerate for at least 1 hour. Cut into 12 servings.
Serves 12 - Each serving equals: HE: 1/2 Br, 1/3 Br, 1/3 Fr, 1/3 Fa, 1/4 SM, 1/4 Sl, 18 OC 146 Calories, 2g Fa, 7g Pr, 25g Ca, 287mg So, 146mg Cl, 1g Fi Diabetic: 1 1/2 St/Ca, 1/2 Fa
HINT: 2 cups uncooked instant rice usually cooks to about 3 cups
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