1 package (3 1/2 ounces) lemon pudding and pie filling
1/3 cup sugar
1 1/4 cups milk
1/4 cup butter
1 cup cooked rice
1/2 cup flaked coconut
1 teaspoon vanilla
2 egg yolks
5 egg whites
Combine pudding mix and sugar in small, heavy pan; gradually add milk. Bring to a boil over medium heat, stirring constantly. Remove from heat; add butter, rice, coconut, and vanilla. Lastly add egg yolks.
Cool to lukewarm. Beat egg whites until stiff peaks form. Fold into cooled pudding.
Pour into 1 1/2 quart souffle dish or straight sided casserole dish.
Bake at 350° for 50 minutes.
BIA Cordon Bleu 1-1/2-Quart Souffle, White