Easy Pineapple-Almond Rice Pudding

Ingredients

• 2 cups water
• 1 cup medium-grain white rice
• uncooked
• 2-1/2 cups milk
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
• cubed
• 3/4 cup sugar
• 1/4 tsp. ground cinnamon
• 1 tsp. vanilla
• 1/2 cup PLANTERS Slivered Almonds
• toasted
• divided
• 1 cup thawed COOL WHIP Whipped Topping
• 2 cups chopped fresh pineapple

Instructions

1. Bring water to boil in large saucepan on medium-high heat.
2. Stir in rice; cover.
3. Simmer on medium-low heat 15 min.
4. or until most the water is absorbed.
5. Add milk, cream cheese, sugar and cinnamon; mix well.
6. Return to simmer; cook, uncovered, 20 min.
7. or until cream cheese is completely melted and pudding is thickened, stirring frequently.
8. Pour into large bowl; cover with plastic wrap, placing plastic wrap directly on surface of pudding.
9. Cool to room temperature.
10. Stir vanilla and 6 Tbsp.
11. nuts into pudding.
12. Refrigerate until chilled.
13. Add COOL WHIP to rice pudding just before serving; stir gently with whisk just until blended.
14. Serve topped with pineapple and remaining nuts.