1-3/4 cups graham cracker crumbs, 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 whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1. Preheat oven to 350°. In a small bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13x9-in. baking dish. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
2. In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir until thickened and rhubarb is tender, 2 to 3 minutes. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate until partially set, about 1 hour.
3. Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture.
4. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft set, about 2 minutes. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving.
TOTAL TIME: Prep: 15 min. Bake: 10 min. + chilling
YIELD: 15 servings.
Nutrition Facts
1 piece: 247 calories, 7g fat (5g saturated fat), 11mg cholesterol, 206mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 3g protein.