Rhubarb Icebox Dessert Recipe

Rhubarb Icebox Dessert Recipe

  • 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 (3 ounce) package raspberry or strawberry Jell-O® mix
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 1 1/2 cups miniature marshmallows
  • 2 cups cold milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  1. In a bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350&deg. for 10 minutes or until lightly browned. Cool on a wire rack.
  2. 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.
  3. 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.
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