Rhubarb Dessert1 pkg. graham crackers crushed 1/4 cup sugar 1/2 cup melted butter Mix and pat into 9x13 pan. Bake 350° for 10 minutes. Filling 4 cups dry rhubarb 1/2 cup water 1 cup sugar 3 T. cornstarch Cook together until thick. Cool and pour over crust. Topping 12 oz. whipped topping 1 large package instant vanilla pudding 2 cups mini marshmallows 3 cups milk Mix whipped topping and marshmallows. Spread on rhubarb. Mix pudding and milk. Spread on top of marshmallow mixture. Sprinkle with crushed graham crackers. Keep refrigerated. |
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