Serves: 18
Prep Time: 30 minutes
Meal Occasion: Dessert, Afternoon Snack
Cuisine Type: American, Southern, Vegetarian
Ingredients
| 3 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 3 | cups sour cream |
| 9 | cups cottage cheese small curd |
| 1/2 | cup milk |
| 24 | oz. instant lemon pudding & pie filling |
| 3 | large pie shells or 9 mini pie shells |
| 7 | cups water |
| 1 | tsp. salt |
Instructions
1. Cook rice with water and salt. Bring to a boil, reduce heat, cover and simmer for 15 - 20 minutes. Cool rice completely.
2. Place cottage cheese in a mixing bowl and mix on MEDIUM speed for about 4 minutes until the cheese is fairly smooth.
3. Add pudding mix and milk and continue mixing until well blended.
4. Fold in chilled, cooked rice.
5. Portion the mixture equally into each of the prepared pie shells, cover and chill.
6. Spread about ½ cup of sour cream over the top of each pie and garnish as desired with fresh berries.
