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Ingredients
| powdered sugar (sifted): 1 cup |
| graham crackers (crushed): 1 3/4 cups |
| unsalted butter: 3 cups |
| cornstarch: 2 tsp |
| rhubarb (diced): 4 cups |
| Jell-O gelatin (raspberry): 3 oz |
| frozen whipped topping: 1 8oz tub |
| whole milk: 2 cups |
| dry vanilla pudding mix: 3.4 oz |
| miniature marshmallows: 1 1/2 cups |
Rhubarb Icebox Dessert
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
15 serving(s)
Tags
- In a bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350°. for 10 minutes or until lightly browned. Cool on a wire rack.
- In a large saucepan, combine the sugar, cornstarch and rhubarb. Bing 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.
- Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving.