Rhubarb Cream Dessert Squares
Source of Recipe
Pillsbury
List of Ingredients
CRUST:
2 cups vanilla wafer crumbs
1/4 cup butter, melted
FILLING:
3 ounces vanilla pudding mix (not instant)
1 1/2 cups milk
8 ounces cream cheese, cut up
TOPPING:
2 cups chopped fresh rhubarb
1 cup sugar
2 tablespoons orange juice
3 tablespoons cornstarch
2 cups sliced fresh strawberries
1 cup fresh raspberries Recipe
Heat oven to 350¼F. In 13x9 inch pan, combine crust ingredients; press in bottom of pan. Bake at 350¼F for 10 minutes, then cool for 30 minutes. Meanwhile, prepare pudding with milk as directed on package. Stir in cream cheese with wire whisk until smooth. Cool 20-30 minutes. Pour over baked crust. In medium saucepan, combine rhubarb and sugar; mix well. Cook over medium heat for 10 minutes or until rhubarb is tender, stirring frequently.
In small bowl, combine orange juice and cornstarch; blend well. Add to rhubarb mixture; cook 1-2 minutes or until mixture boils and thickens, stirring constantly. Cool 15 minutes. Stir in strawberries and raspberries. Cool for 30 minutes or until completely cooled. Carefully spoon and spread topping over filling. cover; refrigerate 4 hours or until set and completely chilled. Serves 16.
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