Cranberry Rice Torte

Description
Makes 8 servings.

Ingredients

 * 1 1/4 cups vanilla wafer crumbs (about 36 wafers)
 * 1/3 cup butter or margarine, melted
 * 3 cups cooked rice
 * 3 cups milk, divided
 * 1/2 cup plus 3 tablespoons Sugar, divided
 * 1/2 teaspoon salt
 * 2 eggs, beaten
 * 1 3-ounce package cream cheese, softened
 * 1 1/2 teaspoons vanilla extract, divided
 * 1 16-ounce can whole berry cranberry sauce
 * 2 teaspoons cornstarch

Directions
Combine crumbs and butter. Press into buttered 9-inch springform pan or pie pan.

Combine rice, 2-1/2 cups milk, 1/2 cup Sugar and salt in large saucepan. Simmer over medium heat, stirring frequently, until thick and creamy, about 15 minutes. just before serving.

Blend eggs, cheese and remaining 1/2 cup milk. Add to hot rice mixture. Cook 2 minutes more, stirring constantly. Stir in remaining 1/2 teaspoon vanilla. Pour over crust. Chill until firm.

Combine cornstarch and remaining 3 tablespoons Sugar in saucepan. Stir in cranberry sauce. Cook, stirring frequently, until clear and thickened. Stir in remaining 1/2 teaspoon vanilla. Cool. Spoon over dessert.