RHUBARB DELIGHT

RHUBARB DELIGHT image

Yield 8-10 servings

Number Of Ingredients 17

Crust:
1 cup graham wafer crumbs
1/4 cup butter, melted
2 tbsp sugar
Bottom Layer:
1 cup sugar
1/4 cup cornstarch
4 cups diced rhubarb, cut into 1/4 inch pieces
1/2 cup water
4 drops red food colouring (optional)
Middle Layer:
1-1/2 cups miniature marshmallows
1 tsp vanilla
1 cup whipped cream, whipped
Top Layer:
1 pkg 4 serving size instant vanilla pudding
1 cup milk

Steps:

1. To prepare crust; combine graham wafer crumbs, butter and sugar in a bowl until blended, reserving 1 tbsp of crumb mixture for topping. Press crumbs into bottom of a greased 7x11 inch baking dish. Bake at 350F for 8-10 minutes or until golden brown. Cool crust completely in pan on a rack. 2. To prepare bottom layer; combine sugar and cornstarch in a large saucepan. Stir in rhubarb and water. Bring to a boil over medium heat, stirring frequently. Boil, stirring constantly, for 1-2 minutes or until thickened. Stir in food colouring if desired. Pour rhubard mixture over crust and cool completely. 4. To prepare middle layer; fold together marshmallows, vanilla and whipped cream (already whipped). Spread over rhubarb mixture. 5. To prepare top layer; whisk together instant vanilla pudding and milk for 2 minutes or until well blended and thickened. Spread over marshmallow mixture. Sprinkle reserved crumb mixture over top. Cover and refrigerate for at least 4 hours or up to 24 hours.