Strawberry Rhubarb Delight

Makes one 9×13-inch pan

Ingredients

Crust Layer

• 1½ cups graham cracker crumbs

• 1 tbsp sugar

• ½ cup and 1 tbsp butter (melted)

  
  

Cream cheese filling

• 16 oz cream cheese

• 1 cup butter softened

• 2 tsp vanilla

• 3 cups icing sugar

Middle Fruit Layer

• 5 cups rhubarb

• 3 cups strawberries

• 2 lemons (juiced)

• 2 tbsp butter

• 1/2 cup water

• ¾ to 1 cup sugar depending on taste- best if sweet but tart!

  
  

Topping

• 8 oz cool whip (1 container)

  
  

Instructions

Prepare the Crust

1. Preheat oven to 330°F (165°C).

2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.

3. Press the mixture firmly into the bottom of a 9×13-inch baking pan.

4. Bake for 12 minutes.

5. Allow the crust to cool completely before adding the next layer. To speed up cooling, place the pan in the freezer for a short time.

   
   

Make the Fruit Layer

1. Chop the rhubarb into ¼-inch pieces and the strawberries into ½-inch pieces.

2. Combine the rhubarb, strawberries, lemon juice, butter, water, and sugar in a saucepan.

3. Cook over medium heat until the fruit softens and the mixture thickens slightly.

4. Remove from heat and let cool completely.

   
   

Make the Cream Cheese Layer

1. Using a hand mixer or stand mixer, beat the cream cheese until mostly smooth.

2. Add the softened butter, vanilla, and icing sugar.

3. Beat until well combined and creamy.

   
   

Assemble

1. Spread the cream cheese mixture evenly over the cooled crust.

2. Spoon the cooled fruit mixture over the cream cheese layer.

3. Spread the Cool Whip evenly over the top.

   
   

Chill and Serve

1. Refrigerate for several hours, or until well chilled.

2. Slice and serve.

TIPS:

• For a different presentation, the cream cheese and fruit layers can be gently swirled together before spreading over the crust.

• This dessert freezes very well.

• Inspired by a longtime family favorite, Pineapple Delight!