Rhubarb Pudding Dessert

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup butter, melted
• 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

1. In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350u0b0 for 8-10 minutes; cool.
2. For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill.
3. 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.

graham cracker crumbs, sugar, butter, sugar, cornstarch, frozen rhubarb, water, coloring, heavy whipping cream, marshmallows

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