Cranberry Rice Torte

Description
Makes 8 servings.

Ingredients

 * 1¼ cups vanilla wafer crumbs (about 36 wafers)
 * ⅓ cup butter or margarine, melted
 * 3 cups cooked rice
 * 3 cups milk, divided
 * ½ cup plus 3 tablespoons sugar, divided
 * ½ teaspoon salt
 * 2 eggs, beaten
 * 1 x 3-ounce package cream cheese, softened
 * 1½ teaspoons vanilla extract, divided
 * 1 x 16-ounce can whole berry cranberry sauce
 * 2 teaspoons cornstarch

Directions

 * 1) Combine crumbs and butter. Press into buttered 9-inch springform pan or pie pan.
 * 2) Combine rice, 2½ cups milk, ½ cup sugar and salt in large saucepan.
 * 3) Simmer over medium heat, stirring frequently, until thick and creamy, about 15 minutes. just before serving.
 * 4) Blend eggs, cheese and remaining ½ cup milk.
 * 5) Add to hot rice mixture. Cook 2 minutes more, stirring constantly.
 * 6) Stir in remaining ½ teaspoon vanilla. Pour over crust. Chill until firm.
 * 7) Combine cornstarch and remaining 3 tablespoons sugar in saucepan.
 * 8) Stir in cranberry sauce. Cook, stirring frequently, until clear and thickened.
 * 9) Stir in remaining ½ teaspoon vanilla. Cool. Spoon over dessert.