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Rhubarb Icebox Dessert Recipe

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This recipe for Rhubarb Icebox Dessert, by , is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tricia Cain

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. graham cracker crumbs, divided
3 Tbsp. butter, melted
1 c. sugar
2 Tbsp. cornstarch
4 c. rhubarb, diced
1 (3 oz.) strawberry jello
1 1/2c. milk
1 small pkg. vanilla instant pudding
8 oz. whipped topping
1/2 c. mini marshmallows

Directions:
Directions:
Mix melted butter with 1 1/2 c. graham cracker crumbs. Press into 9x13 baking dish. Bake at 350 for 10 minutes. Cool. In a large saucepan combine sugar and cornstarch, stir in rhubarb, bring to a boil, reduce heat and simmer and stir for 2-3 minutes till thickened and rhubarb tender. Remove from heat, stir in jello, stirring carefully until dissolved. Cover and refrigerate 1 hour or till partially set. Spoon over crust. Combine milk and pudding mix as directed, stir in whipped topping and marshmallows. Carefully spread over rhubarb mixture. Sprinkle with remaining 1/4 c. graham cracker crumbs. Refrigerate at least 2 hours.

Number Of Servings:
Number Of Servings:
15

 

 

 

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