Rhubarb Dessert

1 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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