Rhubarb-Oat Squares

1. 1

   Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.

2. 2

   Mix oats, 1/2 cup of the sugar and the margarine.

3. 3

   Press onto bottom of prepared pan.

4. 4

   Bake 10 min.

5. 5

   Cool.

6. 6

   Meanwhile, beat cream cheese, 1/4 cup of the remaining sugar and the milk with electric mixer until well blended.

7. 7

   Stir in whipped topping; cover.

8. 8

   Refrigerate until ready to use.

9. 9

   Combine rhubarb and remaining 1/4 cup sugar in medium saucepan.

10. 10

    Stir in 1-1/2 cups of the water.

11. 11

    Bring to boil on medium heat, stirring constantly.

12. 12

    Cook 2 min., stirring frequently.

13. 13

    Remove from heat.

14. 14

    Add dry jelly powder; stir until completely dissolved.

15. 15

    Stir in remaining 1-1/2 cups water.

16. 16

    Refrigerate 30 min.

17. 17

    or until slightly thickened.

18. 18

    Spread cream cheese mixture over crust; top with gelatin mixture.

19. 19

    Refrigerate at least 4 hours.

20. 20

    Use foil handles to remove dessert from pan before cutting to serve.

21. 21

    Store leftovers in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.