2 cups Graham cracker crumbs
2 tablespoons granulated sugar
1/2 cup margarine
4 cups fresh or frozen rhubarb
1 cup granulated sugar
3 cups cold milk
1 cup water
1 small box strawberry gelatin
2 cups Cool Whip
2 cups miniature marshmallows
2 small boxes instant vanilla pudding
Melt the margarine over low heat.
Remove from heat and stir in Graham cracker crumbs and 2 tablespoons sugar. Mix well and press into a 9 x 13-inch greased pan, pressing crumbs on bottom and about 1/2-inch up side of the pan.
Bake at 325 degrees F for 5 minutes.
Remove from oven and let cool.
Put sliced rhubarb, one cup water and the one cup of sugar in a 2-quart saucepan. Cook for 5 minutes or until rhubarb is tender.
Remove from heat and stir in the gelatin. Cool.
Mix together the Cool Whip and marshmallows. Set aside.
When rhubarb mixture is cool; spread it on the baked, cool crust.
Spread the Cool Whip mixture on top of the rhubarb.
Mix the instant vanilla pudding and the milk. Beat until smooth.
Gently pour on top of the Cool Whip layer.
Refrigerate for about 4 hours or overnight.
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