Rhubarb Pudding Dessert

Rhubarb Pudding Dessert
Rhubarb Pudding Dessert

PREP TIME

40

minutes

TOTAL TIME

220

minutes

SERVINGS

10

servings

PREP TIME

40

minutes

TOTAL TIME

220

minutes

SERVINGS

10

servings

Ingredients

  • 1

    cup graham cracker crumbs

  • 2

    tbsp. sugar

  • 1/4

    cup butter, melted

  • FILLING:

  • 1

    cup sugar

  • 3

    tbsp. cornstarch

  • 4

    cups chopped fresh or frozen rhubarb

  • 1/2

    cup water

  • 3

    drips red food coloring, optional

  • 1/2

    cup heavy whipping cream, whipped

  • 1 1/2

    cups miniature marshmallows

  • 1

    pkg. (3.4 oz.) instant vanilla pudding mix

Directions

In a large bowl, combine the crumbs, sugar and butter; set aside 2 tbsp. Press remaining crumbs into an ungreased 11" x 7" baking dish. Bake at 350 degrees for 8 - 10 minutes; cool. For filling; in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. cok and stir for 2 minutes or until thickened. Stir in food coloring, if desired. Spread ove rthe crust; chill. Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.

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