Ingredients
2
cups vanilla wafer crumbs (60 wafers)
1/4
cup margarine or butter, melted
1
(3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1 1/2
cups milk
1
(8-oz.) pkg. cream cheese, cut into pieces
2
cups chopped fresh rhubarb
1
cup sugar
2
tablespoons orange juice
3
tablespoons cornstarch
2
cups sliced fresh strawberries
1
cup fresh raspberries
Preparation
Heat oven to 350°F. In 13x9-inch pan, combine crust ingredients; press in bottom of pan. Bake at 350°F. for 10 minutes. Cool 30 minutes.
Meanwhile, prepare pudding with milk as directed on package. Stir in cream cheese with wire whisk until smooth. Cool 20 to 30 minutes. Pour over baked crust.
In medium saucepan, combine rhubarb and sugar; mix well. Cook over medium heat for 10 minutes or until rhubarb is tender, stirring frequently.
In small bowl, combine orange juice and cornstarch; blend well. Add to rhubarb mixture; cook 1 to 2 minutes or until mixture boils and thickens, stirring constantly. Cool 15 minutes. Stir in strawberries and raspberries. Cool 30 minutes or until completely cooled.
Carefully spoon and spread topping over filling. Cover; refrigerate 4 hours or until set and completely chilled.
