Description
Easy and simple icebox recipe! Layers of strawberry rhubarb jam with Jello, marshmallows, Cool Whip, and vanilla pudding.
Ingredients
- 4 cups Diced Rhubarb, Fresh Or Frozen
- 1 cup Sugar
- 2 Tablespoons Cornstarch
- 1 package (3 Oz. Size) Strawberry Jello
- 1-¾ cup Graham Cracker Crumbs, Divided
- 3 Tablespoons Butter, Melted
- 1 package (8 Oz Size) Cool Whip Thawed
- 1-½ cup Mini Marshmallows
- 2 cups Milk
- 1 package (3.4 Oz. Size) Instant Vanilla Pudding Mix
Preparation
In a large saucepan, combine rhubarb, sugar, and cornstarch. Bring to a boil over medium heat. Cook and stir for 2–3 minutes or until rhubarb is tender and mixture has thickened.
Remove from heat. Stir in Jello until dissolved. Put into fridge until partially set, about 1 hour.
Meanwhile, in a small bowl combine 1 1/2 cups of the graham cracker crumbs and melted butter. Press mixture into a greased 9×13 inch baking pan.
Bake at 350°F for about 10 minutes or until lightly browned. Let cool.
When strawberry rhubarb mixture is partially set, spoon it over the cooled crust.
Stir together Cool Whip and mini marshmallows. Spread over rhubarb mixture.
In a large bowl, whisk together milk and instant pudding mix for about 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spoon pudding over marshmallow topping.
Sprinkle remaining 1/4 cup graham cracker crumbs on top.
Refrigerate for at least 2 hours.
Note: You can use raspberry jello instead of strawberry.
