1/2 c. butter
8 oz. cream cheese
1 1/2 c. sugar
1 (16 oz.) Cool Whip
1 tbsp. lemon juice
2 c. rhubarb
2 tbsp. milk
1/2 tsp. vanilla
1/2 c. coconut cookie crumbs
1 lg. strawberry Jello
1 env. unflavored gelatin, softened
1 beaten egg

Combine crumbs and butter, press in 9x13 inch pan. Bake 6 minutes at 350 degrees. Combine cream cheese, egg, 1/2 cup sugar, milk, lemon juice and vanilla. Pour over crust, bake 12 to 15 minutes. Cool completely. Let stand overnight the 2 cups rhubarb and 1 cup sugar covered. (If in a hurry, you can add 1/4 cup water and cook, no standing.)

Cook to tender, add the strawberries and boil 3 minutes. Remove from heat and add the Jello, and gelatin which is softened in 1/4 cup water. Chill until mounds on spoon. Fold in the Cool Whip. Pour over crust, top with the 1/4 cup crumbs, combined with 1/4 cup finely chopped nuts (optional). Chill and cut.