| Directions | Simmer 10 minutes the rhubarb and sugar. Add strawberry Jell-O and cream cheese. Mixture will begin to jell. Fold in celery, pecans, and whipped topping. Pour in an 11x7 inch pan and refrigerate. |
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Prep Time: 45 minutes
| | Ingredients | - | | 2 cups rhubarb |
- | | 1/2 cup sugar |
- | | 1 package strawberry Jell-O |
- | | 3 ounces cream cheese |
- | | 2/3 cup celery |
- | | 2/3 cup pecans, chopped |
- | | 12 ounces Cool Whip |
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