Rhubarb Icebox Dessert Recipe: How to Make It
A light and fluffy marshmallow layer tops the tart rhubarb filling in this delicious make-ahead recipe. —Renee Schwebach, Dumont, Minnesota
Ingredients
- 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
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