Rhubarb Icebox Dessert

Total Time: 3 hrs 50 mins Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 15
• 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

Recipe

• 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.