4-Layered Rhubarb Dessert
photo by Catnip46
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
First Layer
- 236.59 ml flour
- 118.29 ml nuts, chopped
- 118.29 ml butter, melted
-
Second Layer
- 226.79 g package cream cheese, softened
- 236.59 ml powdered sugar
- 236.59 ml Cool Whip
-
Third Layer
- 1419.54 ml rhubarb, cut up (fresh or frozen)
- 354.88 ml sugar
- 29.58 ml minute tapioca
- 1.23 ml nutmeg
-
Fourth Layer
- 236.59 ml Cool Whip (or whatever is left remaining from container used in second layer. Use a 12 or 13 oz container)
- chopped nuts (optional)
directions
- First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
- For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
- Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
- In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.
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RECIPE SUBMITTED BY
Catnip46
United States
<p>I live with my fur babies who I spoil rotten and in return they give me unconditional love. I have 2 cats and 3 dogs,? I just adopted a 13 yr toy poodle. Both cats were adopted also. All of them are very affectionate and very well behaved. I have been so blessed to have these? beautiful animals in my life.</p>
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