- For the crust, add Wellington Traditional Crackers into a food processor along with the melted butter and sugar, process until you have a coarse consistency. Add your crust mixture into a baking dish and press into the form with a cup or use your hands. Set aside.
- In a saucepan, bring rhubarb and water to a boil; remove from the heat and stir in Reese Maraschino Cherries then blend this mixture with an immersion blender. Add gelatin and stir until dissolved; cool. Chill until it begins to thicken.
- Pour the filling into the crust. Chill 2 hours or until firm.
- Top with whipped cream, whole strawberries and Reese Maraschino Cherries.
Recipe Creator: Ania @the.friesen.kitchen