Summer Fruit Cream Cheese Dessert

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. 1

   Preheat oven to 350; grease a 13x9 pan; set aside.

2. 2

   In a small bowl, combine crust ingredients; press into prepared pan; bake for 18-20 minutes (golden brown); cool.

3. 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. 4

   Stir in strawberries; set aside.

5. 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. 6

   Chill for 3-4 hours before serving.

7. 7

   Garnish with a sprinkle of brown sugar if desired.