Rhubarb-Oat Squares

• 2 cups quick-cooking oats
• 1 cup sugar, divided
• 1/2 cup non-hydrogenated margarine, melted
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. milk
• 1 cup thawed Cool Whip Whipped Topping
• 3/4 lb. (350 g) fresh rhubarb, sliced (about 3 cups)
• 3 cups water, divided
• 2 pkg. (85 g each) Jell-O Strawberry Jelly Powder

1. Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
2. Mix oats, 1/2 cup of the sugar and the margarine.
3. Press onto bottom of prepared pan.
4. Bake 10 min.
5. Cool.
6. Meanwhile, beat cream cheese, 1/4 cup of the remaining sugar and the milk with electric mixer until well blended.
7. Stir in whipped topping; cover.
8. Refrigerate until ready to use.
9. Combine rhubarb and remaining 1/4 cup sugar in medium saucepan.
10. Stir in 1-1/2 cups of the water.
11. Bring to boil on medium heat, stirring constantly.
12. Cook 2 min., stirring frequently.
13. Remove from heat.
14. Add dry jelly powder; stir until completely dissolved.
15. Stir in remaining 1-1/2 cups water.
16. Refrigerate 30 min.
17. or until slightly thickened.
18. Spread cream cheese mixture over crust; top with gelatin mixture.
19. Refrigerate at least 4 hours.
20. Use foil handles to remove dessert from pan before cutting to serve.
21. Store leftovers in refrigerator.

quickcooking oats, sugar, nonhydrogenated margarine, cream cheese, milk, topping, fresh rhubarb, water

Taken from www.kraftrecipes.com/recipes/rhubarb-oat-squares-109651.aspx (may not work)