Yum Yum, this was so easy and VERY tasty. I used chocolate graham crackers for the crust and whirred the drained cherries in my mini-chopper. I will be making this dessert again.

Reviewed On: Mar. 11, 2008

I used frozen rhubarb, so I pre-cooked the fruit, flour and all splenda in micro at High for about 9 minutes, stirring at 3 min. intervals. I added 2 TBLS cream to the eggs and stirred that into the filling. Microwaved on 70% power for a few min. and baked for about 45 min in oven. Lovely! and Yummy too.

Reviewed On: Oct. 19, 2006