Rice Pudding with Banana Split Toppings

Creamy rice pudding served with a fluffy, 'banana split-flavored' whipped topping. A gluten-free dessert.

Recipe Ingredients:

Pudding:
4 cups cooked rice
4 cups low-fat milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon vanilla extract

Topping:
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1 (2.5-ounce) envelope whipped topping mix
1 cup chopped walnuts
1 cup mashed bananas
1/4 cup sliced maraschino cherries

Cooking Directions:

1. For Pudding: Combine rice, milk, sugar, salt and butter in 3-quart saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, about 20 to 25 minutes. Stir in vanilla. Spoon into serving dishes. Serve warm or cold with topping. Garnish with maraschino cherries, if desired.
2. For Topping: Combine sugar, cocoa, salt and whipped topping mix. Prepare according to whipped topping package directions. Fold in walnuts, bananas and cherries. Spoon over pudding.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.