Cool Rhubarb Dessert

• 1 12 cups all-purpose flour
• 34 cup butter, melted
• 14 cup finely chopped walnuts
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons water
• 4 cups rhubarb (chopped frest or frozen)
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 cup miniature marshmallow
• 1 12 cups cold milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 14 cup flaked coconut, toasted

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

flour, butter, walnuts, sugar, cornstarch, water, rhubarb, heavy whipping cream, sugar, marshmallow, cold milk, vanilla instant pudding, flaked coconut

Taken from www.food.com/recipe/cool-rhubarb-dessert-300406 (may not work)