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Makes 20 servings, one piece (110 g) each.
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Thaw rhubarb in refrigerator several hours or overnight. Dissolve dry jelly powder in 2 cups boiling water in large bowl. Stir in 1-1/2 cups cold water. Refrigerate 30 min. or until slightly thickened. Meanwhile, drain rhubarb. Stir rhubarb into thickened jelly. Spoon over cream cheese layer. Continue as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.