Rhubarb Icebox Dessert Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3/4 c. crushed graham crackers (about 28 squares), divided
3 tbsp butter, melted
1 c. sugar
2 tbsp cornstarch
4 c. diced fresh or frozen rhubarb
1 pkg (3 oz.) raspberry or strawberry gelatin
1 carton (8 oz) frozen whipped topping, thawed
1 1/2 c. miniature marshmallows
2 c. cold milk
1 pkg (3.4 oz) instant vanilla pudding mix
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Directions: |
Directions:In a bowl, combine 1-1/2 c cracker crumbs and butter. Press mixture into a greased 13-in x 9-in x 2-in. baking dish. Bake at 350º for 10 minutes or until lightly browned. Cool on a wire rack.
In a lg. saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir for 2-3 minutes or until thickened and rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate for 1 hour or until partially set. Spoon rhubarb mixtures over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spread over marshmallow topping. Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving. |
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Number Of
Servings: |
Number Of
Servings:15 |
Preparation
Time: |
Preparation
Time:30 minutes |
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