Name: Rhubarb Icebox Dessert
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Icebox Dessert

1. 1-3/4 cups graham cracker crumbs, divided -

2. 3 tablespoons butter, melted -

3. 1 cup sugar -

4. 2 tablespoons cornstarch -

5. 4 cups diced fresh or frozen rhubarb -

6. 1 package (3 ounces) raspberry or strawberry gelatin -

7. 1 carton (8 ounces) frozen whipped topping, thawed -

8. 1-1/2 cups miniature marshmallows -

9. 2 cups cold whole milk -

10. 1 package (3.4 ounces) instant vanilla pudding mix -

How to cook deliciously - Rhubarb Icebox Dessert

1. Stage

Preheat oven to 350°. In a small bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13x9-in. baking dish. Bake until lightly browned, about 10 minutes. Cool on a wire rack.

2. Stage

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.

3. Stage

Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture.

4. Stage

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.