Total Time
3hrs 50mins
Prep 20 mins
Cook 3 hrs 30 mins

From taste of Home

Ingredients Nutrition

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.