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Rhubarb Torte |
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Ingredients
Crust:
- Graham crackers (24)
- 1/4 cup sugar
- 1/2 cup margarine
Second layer:
- 5 cups rhubarb, cut up
- 1 1/4 cups sugar
- 2 Tbsp. cornstarch
- 1 package raspberry gelatin (small package)
Third layer:
- 1 cup mini marshmallows
- 1 container Cool Whip (8oz.)
Fourth layer:
- 1 package, vanilla instant pudding
- 1 1/2 cups milk
Top:
- 1/2 cup reserved graham cracker crumbs
Directions
Crush graham crackers, add sugar and melted margarine (reserve 1/2 cup.) Pat remainder in 9x13 inch pan, bake 10 minutes at 350 degrees F. Cook rhubarb, sugar and cornstarch until rhubarb is done. Add raspberry gelatin. Cool. Spread evenly over the crust. Mix mini marshmallows into 8 oz. Cool Whip. Spread over the rhubarb layer after it is thoroughly cool. Mix vanilla instant pudding as directed, only using 1 1/2 cup milk instead of the 2 cup as package recipe calls for. Spread over layer 3. Top the layers with the reserved graham cracker mixture.
By Robin from Washington, IA
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