Strawberry Rhubarb Pecan Salad
- 2 c. sliced fresh or frozen rhubarb
- 1 c. water
- 1/2 c. sugar
- 1 to 2 drops red food coloring
- 1 (3 oz.) pkg. lemon jello
- 1 (3 oz.) pkg. cream cheese, cut into 1 inch cubes and softened
- 1 c. whipping cream, whipped
- 2 c. sliced strawberries
- 1/2 c. chopped pecans
- whole strawberries for garnish
- In medium saucepan, combine rhubarb, water, sugar and food coloring.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes or until rhubarb is tender.
- Remove from heat.
- Add gelatin, stirring to dissolve.
- Add cream cheese cubes and stir until melted.
- Refrigerate 30 minutes or until mixture begins to thicken. Pour into medium size bowl and fold in whipped cream, strawberries and pecans.
- Pour into mold or serving container.
- Cover and refrigerate at least 3 hours.
- Serves 8 to 10.
frozen rhubarb, water, sugar, drops red food coloring, lemon jello, cream cheese, whipping cream, strawberries, pecans, strawberries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=352637 (may not work)