Serving a crowd? Make the dessert part easy! This creamy rice pudding made with chopped fresh pineapple and slivered almonds is a guaranteed crowd-pleaser.
What You Need
Original recipe yields 12 servings
2 cups water
1 cup medium-grain white rice, uncooked
2-1/2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup sugar
1/4 tsp. ground cinnamon
1 tsp. vanilla
1/2 cup PLANTERS Slivered Almonds, toasted, divided
1 cup thawed COOL WHIP Whipped Topping
2 cups chopped fresh pineapple
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Let's Make It
Bring water to boil in large saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 15 min. or until most the water is absorbed. Add milk, cream cheese, sugar and cinnamon; mix well. Return to simmer; cook, uncovered, 20 min. or until cream cheese is completely melted and pudding is thickened, stirring frequently.
Pour into large bowl; cover with plastic wrap, placing plastic wrap directly on surface of pudding. Cool to room temperature.
Stir vanilla and 6 Tbsp. nuts into pudding. Refrigerate until chilled.
Add COOL WHIP to rice pudding just before serving; stir gently with whisk just until blended. Serve topped with pineapple and remaining nuts.
Prepare using chopped toasted PLANTERS Pecans.
For best results, use a heavy-bottom saucepan to cook the pudding to minimize the risk of scorching. If you don't have a heavy skillet, be sure to stir the pudding frequently while simmering the pudding as directed in recipe.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.