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| 4 - LAYERED RHUBARB DESSERT | |
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FIRST LAYER: 1 c. flour 1/2 c. chopped nuts 1/2 c. melted butter Combine all ingredients and pat into 9x13 pan. Bake at 350 degrees for 15 minutes; let cool. SECOND LAYER: 1 (8 oz.) pkg. cream cheese, softened 1 c. powdered sugar 1 c. Cool Whip Beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over chilled crust; cool. Let chill. THIRD LAYER: 6 c. rhubarb, cut up (fresh or frozen) 1 1/2 c. sugar 2 tbsp. minute tapioca 1/4 tsp. nutmeg Bring all ingredients to a boil and cook 5 minutes; cool. Spread over second layer. FOURTH LAYER: Remaining Cool Whip (use a 12 or 13-oz. container) Chopped nuts (optional) Spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired. | |
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recipe reviews #5157
Jean Wallace says:
I use 3 (3 oz.) boxes of strawberry jello and enough sugar to make 1 1/2 c. sugar and add 1/2 tsp. grated orange peel to the rhubarb mixture. All I got when I took it to a picnic was oohs and aahs.
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