Rhubarb Icebox Dessert

From taste of Home

• Ready In: 3 hrs 50 mins
• 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 1/2ounce) 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.