- 1-3/4 cups crushed graham crackers (about 28 squares), 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 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 bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving. Yield: 15 servings.
Reviews forRhubarb Icebox Dessert
"This was absolutely delicious! I did omit the vanilla pudding layer, since I had no instant vanilla pudding on hand. I'm sure it would have added another dimension of flavor, but it was very tasty without it. I just sprinkled the reserved graham cracker crumbs atop the marshmallow cream layer.I'm not sure I would characterize this recipe as "quick", but it was definitely delicious!"
"This was good, but for me, it just took too much time and had too many steps! Wasn't worth it to me."