4-layered Rhubarb Dessert

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup flour
• 1/2 cup nuts, chopped
• 1/2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1 cup cool whip
• 6 cups rhubarb, cut up (fresh or frozen)
• 1 1/2 cups sugar
• 2 tablespoons minute tapioca
• 1/4 teaspoon nutmeg
• 1 cup cool whip (or whatever is left remaining from container used in second layer. use a 12 or 13 oz container)
• chopped nuts (optional)

Recipe

• 1 first layer combine all ingredients in first layer and pat into 9x13 inch pan. bake at 350 for 15 minutes. let cool.
• 2 for second layer beat cream cheese and powdered sugar together. blend in 1 cup cool whip. spread over cooled crust. let this cool.
• 3 third layer bring all ingredients in third layer to a boil and cook 5 minutes. cool. spread over second layer.
• 4 in fourth layer spread remaining cool whip over chilled rhubarb mixture. sprinkle with chopped nuts if desired.