Directions:
- In a small bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
- In a large saucepan, combine the sugar, cornstarch and rhubarb. Bing 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.
- Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture.
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving. Yield: 15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.27 Kcal (734 kJ) | ||
| Calories from fat | 40.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 7% | |
|---|---|---|---|
| Cholesterol | 6.76mg | 2% | |
| Sodium | 157.13mg | 7% | |
| Potassium | 94.41mg | 2% | |
| Total Carbs | 31.29g | 10% | |
| Sugars | 17.06g | 68% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 113.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 154.81 Kcal (648 kJ) | ||
| Calories from fat | 36.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 7% | |
|---|---|---|---|
| Cholesterol | 5.97mg | 2% | |
| Sodium | 138.79mg | 7% | |
| Potassium | 83.39mg | 2% | |
| Total Carbs | 27.63g | 10% | |
| Sugars | 15.07g | 68% | |
| Dietary Fiber | 1.5g | 7% | |
| Protein | 2.46g | 6% | |
| Vitamin C | 2mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 100.6mg | 11% | |
* 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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