Directions:
- In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack.
- In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill.
- In a large bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.19 Kcal (1533 kJ) | ||
| Calories from fat | 128.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.3g | 22% | |
|---|---|---|---|
| Cholesterol | 33.61mg | 11% | |
| Sodium | 41.99mg | 2% | |
| Potassium | 112.16mg | 2% | |
| Total Carbs | 53.61g | 18% | |
| Sugars | 12.58g | 50% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 104.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 225.38 Kcal (944 kJ) | ||
| Calories from fat | 79.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 22% | |
|---|---|---|---|
| Cholesterol | 20.69mg | 11% | |
| Sodium | 25.85mg | 2% | |
| Potassium | 69.03mg | 2% | |
| Total Carbs | 32.99g | 18% | |
| Sugars | 7.74g | 50% | |
| Dietary Fiber | 0.51g | 3% | |
| Protein | 3.05g | 10% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 64.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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