2 C Cold Cooked Brown Rice
2 C Flaked Coconut
1/4 C Sugar
14 C Margarine, melted
2 T Flour
1/2 C Chopped Pecans
1 (8oz.) Brick Cream Cheese, softened
1/3 C Lemon Juice
2 C Powdered Sugar
1 (8oz.) Tub Whipped Topping, thawed
2 (15oz.) Cans Fruit Pie Filling (Cherry)
Heat oven to 350 degrees. Spray 13x9 pan with cooking spray. In a bowl, combine crust ingredients, mixing well. Press into bottom of prepared pan. Bake at 350 degrees for 10 minutes or until set. Cool completely.
In medium bowl beat cream cheese and powdered sugar until smooth. Spread over crust. Spread whipped topping over cream cheese layer. Carefully spread pie filling over whipped topping.
Cover and refrigerate several hours; overnight is preferred. Serves 15.