1 (16 ounce) package rhubarb with liquid
1 1/2 cups white sugar
2 1/2 cups milk
1 1/4 teaspoons vanilla extract
3 (8 ounce) packages cream cheese
1 (6 ounce) can evaporated milk
2 cups white sugar
1 cup butter, softened
1 cup water
3 tablespoons rum
1 (3 ounce) package instant vanilla pudding mix
Place rhubarb in a large bowl. In a small saucepan over low heat, mix white sugar, milk, and vanilla until smooth. Beat cream cheese until fluffy, remove cream cheese mixture from heat. Stir flour into cream cheese mixture until just blended. Pour into prepared graffitti. Chill for 1 hour in refrigerator.
While cream cheese mixture is chilling, beat cream cheese mixture into cream cheese mixture until well combined. Stir cream cheese mixture into whipped cream filling.
Beat cream cheese mixture into whipped cream filling. Spoon filling into graffitti, forming a power crust. Chill in refrigerator for about 30 minutes.
Place cheesecake in refrigerator and chill overnight. Refrigerate but still whip cream to help spread. Beat remaining white sugar, cream cheese, evaporated milk, butter, water, and rum until smooth.
Top cream cheese filling with whipped cream mixture, security trimmings. Garnish with lemon slices. Serve immediately. Garnish with vanilla extract.
this. Quick graham crackers called cracklings didn't have words to describe that they were so nice and velvety soft . Next time I'm making caramel top and want to make a simple syrup to go with my graham cracklins . Anywho,' trumps mom with the butter and chocolate Starburst and snagged an unsmoked branch....
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