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Categories:Viewed: 80 - Published at: 9 years ago
Ingredients
- 2 c. graham cracker crumbs
- 2 Tbsp. sugar
- 8 Tbsp. melted oleo
- 1 1/2 c. sugar
- 6 c. rhubarb, diced
- 1/4 to 1/2 c. water
- 4 Tbsp. cornstarch
- 12 oz. Cool Whip
- 1 1/2 c. miniature marshmallows
- 1 pkg. instant French vanilla pudding
- 2 c. milk
Method
- Mix together graham cracker crumbs, sugar and melted oleo for crust.
- Reserve 1/2 c. for top.
- Press into 9 x 13 pan. Bake 8 to 10 minutes at 350°.
- Cook the following until tender: 1 1/2 c. sugar, rhubarb and water. When rhubarb mixture is tender, add cornstarch and cook until thick. Cool and spread on graham cracker crust.
- Mix the following together and spread over rhubarb: cool whip and miniature marshmallow.
- Spread on top: vanilla pudding made with milk. Add reserved cracker crumbs.
