1 pinch salt
1 cup butter
1 cup all-purpose flour
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1 (6 ounce) can frozen chopped cherry rhubarb, thawed
1 cup chopped walnuts
1 cup confectioners' sugar
1 cup milk
1 1/2 cups rum
1 cup rum flavored water
6 teaspoons vanilla extract
1 (8 ounce) can evaporated milk
1 (12 fluid ounce) can evaporated milk
3 (3 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Stir whipped topping into chocolate ganache filling. Pour filling into pie crust. Place serve bowls in large container and store in refrigerator.
Bake in preheated oven for about 10 minutes, stirring gently. Remove from oven and let cool slightly. Glaze with rum if desired. The filling will be slightly moistened during the cooling process.
Spread whipped topping over filling, touching sides of crust. Stuff the piping bag with fresh strawberry shortcake strainer or other thin plastic wrap and squeeze 4 tablespoons of filling onto each side of the crust. Garnish with whipped topping and optional chocolate or cherry ganache frosting. Chill for at least 2 hours, creating a layer of frosting, before cutting into bars.