Rhubarb Icebox Dessert

By marmar

Ingredients

• 1 3/4 cups crushed gram crackers, (about 28
• squares), divided
• 3 tbsp. butter, melted
• 1 cup sugar
• 2 tbsp. cornstarch
• 4 cups diced fresh or frozen rhubarb
• 1 pkg (3 oz) raspberry or strawberry gelatin
• 1 carton (8 oz) frozen whipped topping, thawed
• 1 1/2 cups miniature marshmallows
• 2 cups cold milk
• 1 pkg (3/4 oz) instant vanilla pudding mix

Preparation

Step 1

In a bowl, combine 1 1/2 cups cracker crumbs and butter. Press mixture into a greased 13" x 9" x 2" baking dish. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack.

In a large 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 heat; stir in gelatin until dissolved. Cover and refrigerate for 1 hour or until partially set.

Spoon rhubarb mixture 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 (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving.