Rhubarb Crisp

Rhubarb is a particular favorite at our house and this recipe is sooooo easy and sooooo yummy!

Rhubarb Crisp

1. Chop up 4 cups of rhubarb (about 12 stalks) in 1/2 inch pieces.  Spread out in the bottom of a 9 x 13 pan.
2.  Sprinkle 1 cup of sugar evenly over the rhubarb.
3. Sprinkle 1 3 oz package of strawberry or raspberry jello over the sugar. (I like it when it sets up really well, so sometimes I use a 6 oz package)
4. Sprinkle one package of cake mix over the top of the jello, either lemon (my favorite), white or yellow.  They all taste good.  Break up any large chunks.
5. Pour 3/4 cup of water over the cake mix.
6. Melt 1 cube of butter and pour it over the top of the cake mix also.

Bake at 350 degrees for 40 minutes.  I have served it hot, but I like the jello to set up, so I usually let it cool for a few hours first.

No Bake Cheescake

I love this recipe for the smooth light texture and all the flavor. It has been a much requested birthday cake at our house.

No-Bake Cheese Cake

1-3 oz. pkg. lemon Jello (Can use other flavors)

1 c. boiling water

Dissolve Jello in water and set in the frig for about 1/2 hour, until it starts to set. Should still be runny.

2 Cups Graham Crackers

1/3 c. Margarine. or butter

Melt butter and mix with graham crackers. Press in bottom of pan.

1 8 oz pkg. cream cheese

1 c. sugar

1 8 oz. pkg. frozen whipped topping or 1 can evaporated milk, chilled and whipped.

Cream together the cheese and sugar. Add whipped topping or evaporated milk and the partially set Jello. Pour over the graham cracker crust chill for 3-4 hours before serving.

Makes 12-15 generous servings.