June's Layered Rhubarb Bars
Delicious layers of rhubarb, Cool Whip® with marshmallows and vanilla pudding, on top of a graham cracker crust.
- Serves: 24 persons
- 2cups crushed graham crackers, divided
- ¾cup unsalted butter, melted
- 4cups chopped rhubarb
- 1½ cups white sugar
- 3tablespoons cornstarch
- 2tablespoons water
- 3drops red food coloring, or as desired
- 1(8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
- 1½ cups miniature marshmallows
- 1(3.4 ounce) package instant vanilla pudding mix
- 1¾ cups milk
Step 1Preheat the oven to 375 degrees F (190 degrees C).
Step 2Sprinkle 3/4 of the crushed graham crackers in the bottom of a 9x13-inch pan; reserve the other 1/4 for topping. Add melted butter over top and press into the pan.
Step 3Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.
Step 4Mix rhubarb, sugar, cornstarch, and water together in a pot. Cook over medium heat until thick, 5 to 7 minutes. Add red food coloring. Put mixture on top of cooled crust.
Step 5Mix frozen whipped topping and marshmallows together in a bowl; spread on top of rhubarb layer.
Step 6Mix vanilla pudding with milk in a bowl. Put on top of marshmallow layer. Sprinkle with reserved 1/4 graham crackers. Cool in the refrigerator for about 3 hours.