1 can cherry pie filling
1 qt. milk
1/2 tbsp. butter
1/2 c. cold water
1 tbsp. vanilla
1 (8 oz.) Cool Whip
1/2 c. rice
1 1/2 qt. hot water
3/4 c. sugar
1 tsp. salt
3 env. unflavored gelatin

Pour rice in hot water and boil 2 minutes then drain. Run cold water over rice in the drainer. Put rice in 2 cups milk, 1 tablespoon sugar and 1 teaspoon salt. Bring to a boil; add butter, cover and simmer 20 minutes. Pour into a big bowl and add 2 cups milk, sugar and gelatin that has been softened in cold water. Chill until thick, stirring occasionally. Fold in whipped cream and vanilla. Top with cherry pie mix.