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      Salted Caramel & Toffee Rice Pudding, 7/25/13

      Makenzie Bennett

      2013 Miss Lonoke County Rice

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      1 3/4 oz. package of{}Jello Cheesecake or French Vanilla pudding mix

      1/2 cup milk

      1/2 cup caramel sundae sauce, plus extra for garnish

      8 oz. Cool Whip

      2 cups white rice - cooked and chilled

      1/2 teaspoon sea salt

      1 cup Heath Chocolate and Toffee Bits plus extra for garnish.

      {}

      Whisk together the pudding mix, milk caramel sundae sauce until smooth and thick

      Whisk in Cool Whip and switch to a rubber spatula in order to completely fold in the Cool Whip.{}

      Mix in the sea salt, white rice and Heath bits.{} Use a spatula to break up any clumps of rice.{}

      Refrigerate until serving.{} Garnish servings with caramel sauce and Heath bits.

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