Name: Rhubarb Pudding Dessert
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup graham cracker crumbs -; 2 tablespoons sugar -; 1/4 cup butter, melted -; Filling: -; 1 cup sugar -; 3 tablespoons cornstarch -; 4 cups chopped fresh or frozen rhubarb -; 1/2 cup water -; 3 drops red food coloring, optional -; 1/2 cup heavy whipping cream, whipped -; 1-1/2 cups miniature marshmallows -; 1 package (3.4 ounces) instant vanilla pudding mix -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Pudding Dessert

1. 1 cup graham cracker crumbs -

2. 2 tablespoons sugar -

3. 1/4 cup butter, melted -

4. Filling: -

5. 1 cup sugar -

6. 3 tablespoons cornstarch -

7. 4 cups chopped fresh or frozen rhubarb -

8. 1/2 cup water -

9. 3 drops red food coloring, optional -

10. 1/2 cup heavy whipping cream, whipped -

11. 1-1/2 cups miniature marshmallows -

12. 1 package (3.4 ounces) instant vanilla pudding mix -

How to cook deliciously - Rhubarb Pudding Dessert

1. Stage

Preheat oven to 350°. In a large bowl, combine crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake until very lightly browned, 8-10 minutes; cool.

2. Stage

For filling, in a large saucepan, combine sugar and cornstarch. Add rhubarb and water; bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. If desired, stir in food coloring. Spread over crust. Refrigerate until chilled, about 1 hour.

3. Stage

Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.