Crust: Melt butter, add crumbs, mixing thoroughly. Pat into bottom of 9x13 pan. Bake at 350°F for 5 minutes. Cool.
Creamy Layer: Cream cheese thoroughly. Add topping and sugar gradually, mixing well. Spread over cooled crumb crust. Chill.
Fruit Layer: Melt butter in saucepan. Add rhubarb and strawberries. Cook on medium heat until rhubarb is tender. Add sugar, stirring well to dissolve. While rhubarb is cooking, make cream mixture.
Cream Mixture: In a medium bowl, beat eggs, and then stir in 1/2 cup sugar, cornstarch, salt, and cream. Add some of the rhubarb mixture to the egg mixture. Do this slowly while stirring constantly. Then stir this blended mixture into the rest of the rhubarb mixture; keep stirring rapidly. Return mixture to heat, bring to boil, and cook until thick. Cool, and then pour over creamy cheese layer.
Top with 8 oz. whipped topping. Spread over cooled rhubarb layer. Refrigerate overnight.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.