Rhubarb Delight
7 c. cubed rhubarb
2 c. water
2 pkgs s/f strawberry Jell-O
1 pkg. Knox gelatin
2 c. ice
1-8 oz cream cheese
1 c. heavy cream
1/4 c. Splenda
Boil rhubarb and water until rhubarb is completely cooked. Pour off water to make 4 cups. Stir in Jell-O and gelatin until disolved. Put in 9 X 13 glass pan and chill til set. Whip cream cheese, cream and Splenda until smooth. Pour ontop of set rhubarb and chill.
Serves 12. 4 carbs/serving
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