Ingredients
1 package (8 ounces) cream cheese, softened1/3 cup sugar1 cup sour cream2 teaspoons vanilla extract1 carton (8 ounces) frozen whipped topping, thawed1 graham cracker crust (9 inches)TOPPING:3 cups chopped fresh or frozen rhubarb1/3 cup sugar1/8 teaspoon ground cinnamon1 tablespoon cornstarch2 tablespoons cold water
Preparation
In a small bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat in sour cream and vanilla. Set aside 1/2 cup whipped topping for garnish; cover and refrigerate. Beat 1/2 cup whipped topping into cream cheese mixture; fold in remaining whipped topping. Spoon into the crust. Cover and refrigerate for at least 2 hours.
For topping, in a large saucepan, bring the rhubarb, sugar and cinnamon to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender.
In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into rhubarb mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature.
Cut pie into slices; top with rhubarb sauce and reserved whipped topping.
