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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 15 |
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Ingredients:
1 3/4 cups crushed graham crackers |
3 tablespoons butter, melted |
1 cup sugar |
2 tablespoons cornstarch |
4 cups diced fresh rhubarb |
1 (3 ounce) package raspberry gelatin powder |
1 (8 ounce) carton frozen whipped topping, thawed |
1 1/2 cups miniature marshmallows |
2 cups cold milk |
1 (3 1/2 ounce) package vanilla instant pudding mix |
Directions:
1. In a bowl, combine 1 1/2 Cup cracker crumbs and butter. Press mixture into a greased 13 x 9 x 2 inch baking dish. Bake at 350 for 10 minutes or until lightly browned. Cool on a wire rack.
2. In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir for 2-3 minutes or until thickened and rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate for 1 hour or until partially set.
3. Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. In a bowl, whisk milk and pudding for 2 minutes. Let stand 2 minutes or until soft-set. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining graham cracker crumbs. Refrigerate for at least 2 hours before serving.
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