Rhubarb Cream Cheese Dessert ~ submitted by Howard & Helen Schneider of Arlington, MN

1st Layer
Blend together
1 cup flour
1/2 cup butter, melted
2 tbsp brown sugar
3/4 cup chopped pecans
Bake at 350 in a 9×13 pan for 20 minutes

2nd Layer
Blend together
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cool whip
Spread over cooled crust

3rd Layer
Mix together and cook over medium heat until thickened
4 cups chopped rhubarb
1/2 c water
2 tbls corn starch
1 cup sugar
remove from heat and add 3 oz strawberry jello, cool completely and spread over cream cheese layer

4th Layer
Mix together according to package instructions and pour over rhubarb layer
1 large package of instant vanilla pudding
3 cups milk
Top with cool whip and chopped pecans and refegerate

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