Rhubarb Creamy Pie DessertFrom krumkake 8 years ago
- 2 cups finely chopped rhubarb shopping list
- 1 cup sugar shopping list
- Just a drop or two of red food coloring (optional, but gives the filling a nice bright pink tint) shopping list
- 1 small package strawberry Jell-o shopping list
- 1 box of Dream Whip (prepare both packages inside the box per directions) shopping list
- 1 prepared graham cracker pie crust, or a homemade crust in a 8 or 9” pie pan (recipe follows) shopping list
How to make it
- If you prefer to make your own graham crust:
- 1 cup graham cracker crumbs
- 2½ tablespoons butter
- 2 tablespoons sugar
- Lightly butter the bottom of an 8 or 9” pie pan.
- In a mixing bowl, combine graham crumbs, butter and sugar – mix well.
- Press into bottom and up the sides of the pie pan.
- Bake at 375 until golden, about 8 to 10 minutes.
- Set aside to cool completely before filling.
- To make the dessert filling:
- Combine the diced rhubarb and sugar in a bowl the night before you want to make the dessert - allow to set out on the countertop overnight, covered.
- The next day, transfer the rhubarb and sugar mixture to a medium saucepan and bring the mixture to a boil (add the drop or two of food coloring, if desired).
- Add the strawberry Jell-o to the rhubarb and sugar, stirring well to dissolve the gelatin.
- Allow this mixture to cool completely.
- Whip both packages of Dream Whip (2 packages come in a box), per package directions - keep well chilled until ready to use.
- Reserve enough Dream Whip to use for “frosting” the top of the rhubarb filling.
- When the rhubarb mixture has cooled completely, gently fold in the prepared Dream Whip.
- Pour the filling into the cooled graham crust.
- Frost the top of the dessert with the reserved Dream Whip.
- Chill several hours before serving.
- NOTE: I’m sure real whipped cream or Cool Whip could be substituted for the prepared Dream Whip - from the internet, I learned that 2 packages of Dream Whip makes 4 cups of whipped topping when prepared, so use the same amount of real whipped cream or Cool Whip if you prefer. I would guess-timate about 1 to 1½ cups of whipped topping is needed to “frost” the top of the dessert, and the remainder would go into the filling. Exact amounts aren’t critical for this - just use your own judgment.
- ERIN’S OBSERVATION: Our youngest daughter works with someone who frequently brings in a Sour Cream Raspberry pie from the Norske Nook in Osseo, Wisconsin, famous for their pies and recipient of many area and national pie competition awards. When she tasted this dessert, she said it tasted very much like that pie, just with rhubarb and strawberry gelatin, instead of raspberry and (I would assume) raspberry gelatin…so there’s an alteration for you, if you’d like to make a dessert that tastes very similar to a famous Norske Nook pie!
People Who Like This Dish 13
The Cookkrumkake Chicago Suburbs, IL
The Rating14 people
I'm just gonna have to buy some rhubarb....That's one thing I can say I've never had yet. Your recipe makes it sound so good! Tell your mama she done good!!jett2whit in Union City loved it
I remember a neighbor bringing this pie over to our home when I was a kid and one of my parents was ill. It cheered up dinner and was devoured. It is beautifully colored and good.borinda in SoCal loved it
Girfriend, did you write this recipe just for me? I LOVE rhubarb and this sounds fabulous. Great post. You have my 5.chefmeow in Garland loved it
- Not added to any groups yet!