Jubilee Rice Pudding

2 cups cooked rice
2 cups milk
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1 envelope whipped topping mix, prepared as directed
1/4 cup part wine or fruit juice
1 can (21 oz) cherry pie filling

Combine rice, milk, sugar, and salt in saucepan. Cook over low heat until thick and creamy, about 30 minutes. Stir occasionally. Add vanilla. Cool. Fold in whipped topping. For sauce, blend wine and cherry pie filling. Layer pudding and cherry sauce in parfait glasses or spoon pudding into dessert dishes and top with sauce.

Makes 6 to 8 servings.

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Cajun Country -- New Iberia, Louisiana