Rhubarb Layered Cheese Cake

By:

Roger Tim Johnson

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4 c. Fresh, or Frozen Rhubarb, { cut up

? Water

Sugar.....sweeten to taste

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2 1/2 pkg. Cream Cheese, ~ (20 oz. total)... {softened

1 c. Powdered Sugar

8 oz. Cool Whip, -{thawed

2 Short Bread, 9 inch Crusts

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,,,,,,,,,,First:

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....................Make the Rhubarb into a Sauce, ... -{refer to Sauce Label]

``````Take off the stove and let cool.

....................With a slotted spoon, seperate thick Rhubarb from the juice.

nnnnnSet aside.-

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...

.......... In a large mixing bowl, beat the softened Cream Cheese, &

``````Sugar until smooth.

1`````Fold in Cool Whip, {a little at a time, beat until creamy smooth.

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,,,,,,,,,,,,Spoon into each Crust, only enough Cream Cheese mixture

``````so make it about 3/8 inch deep.

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``````Pour 3/4 c. of cooled, thickened Rhubarb Sauce over that layer of Cheese.

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,,,,,,.....Spoon the remaining Cheese on top of the Rhubarb.

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`````Let cool in refrigerator, -{over night is best.

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