Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 each | White Cake Mix (2 layer size) |
| 1 each | Coconut Cream or Vanilla instant pudding (4 serv) |
| 1 each | Eggs |
| ¼ cup | Water |
| ¼ cup | Wesson Oil |
| 1 cup | Flaked coconut |
| ⅓ cup | Bacardi Dark Rum |
| \N \N | Frosting |
| 1 each | Coconut Cream or Vanilla Instant pudding (4 serv) |
| ⅓ cup | Bacardi Dark Rum |
| 1 each | 8oz can crushed pineapple (in juice) |
| 1 each | 9 o Container frozen whipped topping, thawed |
| 6 cups | Chopped rhubarb in 1/2 inch peices |
| 1½ cup | Strawberries |
| 1 teaspoon | Grated lemon rind |
| 3 tablespoons | Lemon juice |
| 2 tablespoons | Water |
| 1 cup | Sugar |
| 2 cups | Whipping cream |
In a heavy bottomed saucepan, combine rhubarb, strawberries, lemon rind and juice, water and sugar. Cover and cook over low heat, stirring and occasionally, until fruit is tender, about 20 minutes.
Cool, puree and taste, adding more (or less) sugar if desired.
(Recipe may be prepared in advance to this point and refrigerated for 4 or 5 days). Whip cream and fold into fruit. Looks lovely served in stemmed glasses with any crisp buttery cookie.
Makes 10-12 servings
Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 20 Cholesterol per serving: Marks:
Submitted By LESLIE GRATTON On 07-21-95