Cool Rhubarb Dessert

Submitted by Mrs.J

"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."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 16

ingredients

• Crust

• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup butter, melted
• 1⁄4 cup finely chopped walnuts

• Filling

• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons water
• 4 cups rhubarb (chopped frest or frozen)

• Topping

• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 cup miniature marshmallow
• 1 1⁄2 cups cold milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1⁄4 cup flaked coconut, toasted

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.