Cool Rhubarb Dessert

• 1-1/2 cups all-purpose flour
• 3/4 cup butter, melted
• 1/4 cup finely chopped walnuts
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons water
• 4 cups chopped fresh or frozen rhubarb
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 cup miniature marshmallows
• 1-1/2 cups cold whole milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/4 cup sweetened shredded coconut, toasted

1. In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 20-25 minutes or until lightly browned. Cool on a wire rack.
2. In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill.
3. In a large bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.

flour, butter, walnuts, sugar, cornstarch, water, frozen rhubarb, heavy whipping cream, sugar, marshmallows, milk, coconut

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