Recipe: Rhubarb Icebox Dessert

Rhubarb Icebox Dessert
Source: Renee Schwebach, Dumont, Minnesota
Taste of Home, April/May 2004
Yield: 15 servings

1 3/4 cups crushed graham crackers (about 28 squares), divided
3 tablespoons butter, melted
1 cup sugar
2 tablespoons cornstarch
4 cups diced fresh or frozen rhubarb
1 package (3 ounces) raspberry or strawberry gelatin
1 carton (8 ounces) frozen whipped topping, thawed
1-1/2 cups miniature marshmallows
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix

In a bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13-in. x 9-in. x 2-inch baking dish.

Bake at 350F for 10 minutes or until lightly browned. Cool on a wire rack.

In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir for 2-3 minutes or until thickened andrhubarb is tender. Remove from the heat; sti in gelatin until dissolved. Cover and
refrigerate 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 ove marshmallow topping. (The dish will be full.)
Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving.