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Rhubarb Icebox Dessert

 Rhubarb Icebox Dessert
A light and fluffy marshmallow layer tops the rhubarb filling in this delicious make-ahead recipe shared by Dumont, Minnesota field editor Renee Schwebach.
15 ServingsPrep: 15 min. Bake: 10 min. + cooling


  • 1-3/4 cups graham cracker crumbs, divided
  • 3 tablespoons butter, melted
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 4 cups diced fresh or frozen rhubarb
  • 1 package (3 ounces) raspberry or strawberry gelatin
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1-1/2 cups miniature marshmallows
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix


  • In a small bowl, combine 1-1/2 cups cracker crumbs and butter. Press
  • mixture into a greased 13-in. x 9-in. baking dish. Bake at 350°
  • for 10 minutes or until lightly browned. Cool on a wire rack.
  • In a large saucepan, combine the sugar, cornstarch and rhubarb. Bing
  • to a boil; cook and stir for 2-3 minutes or until thickened and
  • rhubarb is tender. Remove from the heat; stir in gelatin until
  • dissolved. Cover and refrigerate for 1 hour or until partially set.
  • 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
  • for 2 minutes or until soft-set. Carefully spread over marshmallow

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Rhubarb Icebox Dessert (continued)

Directions (continued)

  • topping (the dish will be full). Sprinkle with remaining cracker
  • crumbs. Refrigerate for at least 2 hours before serving. Yield: 15
  • servings.