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Rhubarb Icebox Dessert Recipe

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This recipe for Rhubarb Icebox Dessert is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-3/4 cup graham cracker crumbs
3 Tbsp. butter, melted
1-1/4 cup sugar
2 Tbsp. cornstarch
1 (8 oz) container of Cool Whip (thawed)
2 cups cold milk
1 pkg. (3 oz) instant vanilla pudding
4 cups diced rhubarb
1 pkg. (3 oz) raspberry or strawberry jello
1-1/2 cups miniature marshmallows
Directions:
Directions:
In a bowl mix 1-1/2 cups of graham crackers crumbs (reserving the rest of the crumbs to use on top of dessert) and 3 Tbsp. of butter. Press into a 13 x 9 x 2" cake pan. Bake at 325 degrees for 7 minutes or until lightly browned. Cool. In a large saucepan, combine the 1-1/4 cup sugar, 2 Tbsp. cornstarch and rhubarb. Bring to boil and cook 2-3 minutes or until thickened and rhubarb is tender. Remove from heat and stir in jello, stir until dissolved. Cool and refrigerate for 1 hour or until set. Spoon rhubarb mixture over crust. Combine Cool Whip, and marshmallows spread over rhubarb mixture. In a medium bowl, whisk milk and pudding for 2 minutes or until soft-set. Carefully spread over marshmallow topping. Sprinkle with remaining graham cracker crumbs. Refrigerate for at least 2 hours before serving.

 

 

 

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