COOL RHUBARB DESSERT

Cool Rhubarb Dessert image

When I want something very special, I turn to this recipe given to me by a neighbor. Even those who often pass up rhubarb desserts rave over these creamy squares. Perfection! -Maxine Smith, Owanka, South Dakota

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups all-purpose flour
3/4 cup butter, melted
1/4 cup finely chopped walnuts
FILLING:
1 cup sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups chopped fresh or frozen rhubarb
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 cup miniature marshmallows
1-1/2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup sweetened shredded coconut, toasted

Steps:

In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill. , In a large bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.

Nutrition Facts : Calories 299 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 167mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.