Rhubarb Icebox Dessert

A light and fluffy marshmallow layer tops the rhubarb filling in this delicious make-ahead recipe. —RENEE SCHWEBACH DUMONT, MN

PREP: 15 MIN. BAKE: 10 MIN. + CHILLING MAKES: 15 SERVINGS

1³₄ cups graham cracker

crumbs, divided

3 Tbsp. butter, melted

1 cup sugar

2 Tbsp. cornstarch

4 cups diced fresh or

frozen rhubarb

1 pkg. (3 oz.) raspberry or

strawberry gelatin

1 carton (8 oz.) frozen

whipped topping, thawed

1¹₂ cups miniature marshmallows 2 cups cold whole milk

1 pkg. (3.4 oz.) instant

vanilla pudding mix

1. In a small bowl, combine 1½ cups cracker crumbs and butter. Press mixture into a greased 13x9-in. baking dish. Bake at 350° until lightly browned, about 10 minutes. Cool on a wire rack.

2. In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir until thickened and rhubarb is tender, 2-3 minutes. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate until partially set, about 1 hour.

3. Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture.

4. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until mixture is soft-set, about 2 minutes. Carefully spread over the marshmallow topping

(the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving. 1 PIECE 247 cal., 7g fat (5g sat. fat), 11mg chol., 206mg sod., 43g carb. (31g sugars, 1g fiber), 3g pro.