Ingredients
1-3/4 cups graham cracker crumbs, divided3 tablespoons butter, melted1 cup sugar2 tablespoons cornstarch4 cups diced fresh or frozen rhubarb1 package (3 ounces) raspberry or strawberry gelatin1 carton (8 ounces) frozen whipped topping, thawed1-1/2 cups miniature marshmallows2 cups cold whole milk1 package (3.4 ounces) instant vanilla pudding mix
Preparation
Preheat oven to 350°. In a small bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13x9-in. baking dish. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir until thickened and rhubarb is tender, 2-3 minutes. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate until partially set, about 1 hour.
Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft set, about 2 minutes. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving.
