Summer Fruit Cream Cheese Dessert

Rhubarb and strawberries or raspberries are great combinations--screaming SUMMER! Here is a dessert that will bring a smile even in the midst of the heat and humidity--a trip to the berry patch will be worth the effort in the blazing sun! From *Taste of Home's* Feb-Mar '08 issue recipe cards....yummo! COOKING TIME INCLUDES CHILLING TIME--plan ahead!

• Ready In: 3 hrs 20 mins
• Serves: 12
• Yields: 1 13x9 pan

Ingredients

• Crust

• 2  cups flour
• 1  cup  chopped pecans
• 1  cup butter, melted
• 1⁄4 cup sugar

• Topping

• 1  cup  packed brown sugar
• 3  tablespoons cornstarch
• 5  cups  chopped rhubarb (fresh or frozen)
• 1  cup  sliced fresh strawberries
• 1 (8 ounce) package cream cheese, softened
• 1  cup powdered sugar
• 1 1⁄4 cups  whipping cream, WHIPPED, divided

• Garnish

•  brown sugar (optional)

Directions

1. Preheat oven to 350; grease a 13x9 pan; set aside.
2. In a small bowl, combine crust ingredients; press into prepared pan; bake for 18-20 minutes (golden brown); cool.
3. In a large sauce pan, combine sugar & cornstarch; stir in rhubarb; bring to a boil (medium heat), stirring often; reduce heat, cook & stir for 4-5 more minutes --thickened; remove from heat, cool.
4. Stir in strawberries; set aside.
5. In a small mixing bowl, beat cream cheese and powdered sugar (smooth); fold in one cup of the WHIPPED cream; spread over crust; top with rhubarb-berry mixture; spread with with remaining whipped cream.
6. Chill for 3-4 hours before serving.
7. Garnish with a sprinkle of brown sugar if desired.