Rhubarb Icebox Dessert
Total TimePrep: 15 min. Bake: 10 min. + chilling
- 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 whole 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° until lightly browned, about 10 minutes. Cool on a wire rack.
- In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir until thickened and rhubarb is tender, 2-3 minutes. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate until partially set, about 1 hour.
- 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 until soft-set, about 2 minutes. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving.
Nutrition Facts1 piece: 247 calories, 7g fat (5g saturated fat), 11mg cholesterol, 206mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 3g protein.
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Jun 11, 2011
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!
Jul 31, 2009
This was good, but for me, it just took too much time and had too many steps! Wasn't worth it to me.