Rhubarb Icebox Dessert

• 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

1. 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 350u0b0 until lightly browned, about 10 minutes. Cool on a wire rack.
2. 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. Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture.
4. 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.

graham cracker crumbs, butter, sugar, cornstarch, frozen rhubarb, raspberry, frozen whipped topping, marshmallows, milk

Taken from www.tasteofhome.com/recipes/rhubarb-icebox-dessert/ (may not work)