Rhubarb Icebox Dessert

Submitted by Courtly

"From taste of Home"

 

• Ready In: 3hrs 50mins
• Ingredients: 10
• Serves: 15

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.