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Ingredients
| graham crackers (crushed): 1 cup |
| light brown sugar (packed): 2 tsp |
| margarine (oleo): 1/4 cup |
| light brown sugar (packed): 1 cup |
| cornstarch: 1 Tbl |
| frozen rhubarb (diced): 4 cups |
| water: 1/2 cup |
| red food coloring: 1/8 tsp |
| heavy whipping cream (fluid): 1/2 cup |
| dry vanilla pudding mix: 3.4 oz |
| miniature marshmallows: 1 1/2 cups |
Rhubarb Pudding Dessert
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
9 serving(s)
Tags
- Combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11-in. x 7-in. x 2-in. baking dish. Bake at 350 degrees F for 8-10 minutes; cool.
- For filling, combine sugar and cornstarch in a saucepan. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill.
- Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.