Ingredients:
- 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)
Directions:
- First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
- For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
- Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
- In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 700.62 Kcal (2933 kJ) | ||
| Calories from fat | 356.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.63g | 61% | |
|---|---|---|---|
| Cholesterol | 54.16mg | 18% | |
| Sodium | 701.77mg | 29% | |
| Potassium | 927.57mg | 20% | |
| Total Carbs | 82.39g | 27% | |
| Sugars | 45.04g | 180% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 249.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 299.15 Kcal (1252 kJ) | ||
| Calories from fat | 152.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.92g | 61% | |
|---|---|---|---|
| Cholesterol | 23.13mg | 18% | |
| Sodium | 299.65mg | 29% | |
| Potassium | 396.06mg | 20% | |
| Total Carbs | 35.18g | 27% | |
| Sugars | 19.23g | 180% | |
| Dietary Fiber | 1.53g | 14% | |
| Protein | 3.22g | 15% | |
| Vitamin C | 1.9mg | 7% | |
| Iron | 0.6mg | 8% | |
| Calcium | 106.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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