Cool Rhubarb Dessert

Total Time: 5 hrs 40 mins Preparation Time: 40 mins Cook Time: 5 hrs

Ingredients

• Servings: 16
• 1 1/2 cups flour
• 3/4 cup butter, melted
• 1/4 cup finely chopped walnuts
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons water
• 4 cups chopped fresh rhubarb or 4 cups chopped frozen rhubarb
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 cup miniature marshmallow
• 1 1/2 cups cold milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1/4 cup flaked coconut, toasted

Recipe

• 1 in a small bowl, combine the flour, butter and walnuts. press into an ungreased 13 x 9 x 2 inch baking dish. bake at 350 for 20-25 minutes or until lightly browned. cool on a wire rack. in a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. bring to a boil. reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. cool; pour over crust. chill.
• 2 in a large mixing bowl, beat cream until thickened. add confectioners' sugar and beat until soft peaks form. fold in marshmallows. spread over rhubarb layer.
• 3 in a small bowl, whisk milk and pudding mix for 2 minutes. let stand for 2 minutes or until soft-set. spread over cream layer; sprinkle with coconut. cover and refrigerate for 4-5 hours or until set. remove from the refrigerator 30 minutes before cutting.