Mix together oatmeal, brown sugar, flour, salt and butter, then press half of mixture into 9×13-in. pan. Top with 4 c. diced rhubarb. Boil sugar, water and cornstarch until thick. Add 1 tsp. almond flavoring. Spoon 1 can cherry pie filling over rhubarb and liquid layers. Add remaining half of crust mixture with 1/2 c. nuts. Bake 45 minutes at 350-degrees.
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1ST LAYER: Blend butter, flour and nuts, press in 9×13-in. pan. Bake 375 degrees for 20 minutes. 2ND LAYER: Mix cream cheese and powdered sugar, add Cool Whip, spread over cooled crust. 3RD LAYER: Mix pudding with milk. Spread over 2nd layer. Spread with remaining Cool Whip.
Melt together marshmallows and milk. Fold in a small container of Cool Whip, 8 tsp. cream de menthe, pinch of salt. Mix together chocolate cookies and butter for crust. Freeze. Enjoy.
Add a little powder sugar and vanilla to the whipped cream.