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1-1/2 cups Graham cracker crumbs 750 mL
3 tbsp granulated sugar 45 mL
6 tbsp melted butter 90 mL
4 cups fresh rhubarb, sliced 1 L
1/2 cup water 125 mL
1 cup granulated sugar 250 mL
3 tbsp cornstarch 45 mL
1/2 pkg strawberry jello for color (optional) 1/2 pkg
1/2 cup whipping cream 125 mL
1/2 cup miniature marshmallows 125 mL
1 vanilla instant pudding mix (3/4 oz/21 g) 1
Save 1/2 cup/125 mL cracker crumbs for sprinkling top of dessert.
Combine 1 cup/250 mL cracker crumbs, 3 tbsp/45 mL granulated sugar, melted butter and mix well.
Pack evenly on the bottom of a 9 x 9-in/22 x 22-cm pan and bake at 350°F/180°C for 10 minutes. Let cool.
Bring rhubarb and water to boiling, then add mixture of sugar, cornstarch and strawberry jello. Cook until thickened, reduce heat and cook 2 to 3 minutes longer. Pour on crust and cool.
Whip the cream and fold in miniature marshmallows. Spread on top of rhubarb mixture.
Prepare vanilla instant pudding and pour over whipped layer and sprinkle with reserved cracker crumbs.
3 tbsp granulated sugar 45 mL
6 tbsp melted butter 90 mL
4 cups fresh rhubarb, sliced 1 L
1/2 cup water 125 mL
1 cup granulated sugar 250 mL
3 tbsp cornstarch 45 mL
1/2 pkg strawberry jello for color (optional) 1/2 pkg
1/2 cup whipping cream 125 mL
1/2 cup miniature marshmallows 125 mL
1 vanilla instant pudding mix (3/4 oz/21 g) 1
Save 1/2 cup/125 mL cracker crumbs for sprinkling top of dessert.
Combine 1 cup/250 mL cracker crumbs, 3 tbsp/45 mL granulated sugar, melted butter and mix well.
Pack evenly on the bottom of a 9 x 9-in/22 x 22-cm pan and bake at 350°F/180°C for 10 minutes. Let cool.
Bring rhubarb and water to boiling, then add mixture of sugar, cornstarch and strawberry jello. Cook until thickened, reduce heat and cook 2 to 3 minutes longer. Pour on crust and cool.
Whip the cream and fold in miniature marshmallows. Spread on top of rhubarb mixture.
Prepare vanilla instant pudding and pour over whipped layer and sprinkle with reserved cracker crumbs.
