Ingredients
1 cup graham cracker crumbs2 tablespoons sugar1/4 cup butter, meltedFILLING:1 cup sugar3 tablespoons cornstarch4 cups chopped fresh or frozen rhubarb1/2 cup water3 drops red food coloring, optional1/2 cup heavy whipping cream, whipped1-1/2 cups miniature marshmallows1 package (3.4 ounces) instant vanilla pudding mix
Preparation
Preheat oven to 350°. In a large bowl, combine crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake until very lightly browned, 8-10 minutes; cool.
For filling, in a large saucepan, combine sugar and cornstarch. Add rhubarb and water; bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. If desired, stir in food coloring. Spread over crust. Refrigerate until chilled, about 1 hour.
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.
