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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