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Dreamy Rhubarb Squares

Carrot Nut Cake

2 tbsp. cornstarch
3/4 c. sugar
1/4 c. plus 2 tbsp. water
3 c. fresh rhubarb, finely chopped

1 c. flour
1 tbsp. confectioner's sugar
1/4 c. finely chopped pecans
1/2 c. butter (1 stick)

1 pkg. (3.4 oz.) instant vanilla pudding *
1 2/3 c. cold milk*
1 c. Dream Whip, thawed *
1/4 c. coconut

* These ingredients can be substituted with lighter versions.

Mix together cornstarch and sugar in a medium size sauce pan. Stir in water and then add rhubarb. Cook and stir rhubarb mixture over medium heat until it comes to a boil; cook for an additional 5 to 6 minutes until thickened. Set aside to cool. In the meanwhile preheat oven to 350 degrees. In a medium size bowl combine the flour, sugar and pecans. Cut butter into flour mixture until you form fine coarse crumbs. Press mixture into a 9"square pan. Bake for about 20 minutes or until lightly browned along edges. Allow to cool. Spread rhubarb filling over crust and refrigerate for about 30 minutes. Prepare pudding as package directs except use 1 2/3 cups milk. Spread pudding over rhubarb. Spread Dream Whip over pudding. Add coconut into a small fry pan and cook over medium high heat. Stir constantly until coconut is slightly brown. Sprinkle cooled toasted coconut on top of squares. Keep refrigerated. Makes 16 squares.

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