"A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! —Sara Zignego, Hartford, Wisconsin..."
INGREDIENTS
•
2 cups all-purpose flour
•
1 cup chopped pecans
•
1 cup butter, melted
•
1/4 cup sugar
•
TOPPING:
•
1 cup packed brown sugar
•
3 tablespoons cornstarch
•
5 cups chopped fresh or frozen rhubarb
•
1 cup sliced fresh strawberries
•
1 package (8 ounces) cream cheese, softened
•
1 cup confectioners' sugar
•
1-1/4 cups heavy whipping cream, whipped, divided
•
Additional brown sugar, optional