Total Time
40mins
Prep 40 mins
Cook 0 mins

I found this recipe in a Taste Of Home magazine. I tried it and immediately loved it! My husband immensely enjoyed it as well. It is a light dessert that would be wonderful to serve anytime.

Ingredients Nutrition

Directions

  1. In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13 inches x 9 inches x 2 inches baking dish. Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool on a wire rack.
  2. 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.
  3. In a large mixing bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
  4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand 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.

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