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1 cup granulated sugar
3 tablespoons cornstarch
1 package (3.0 oz.) of strawberry gelatin
4 cups finely chopped rhubarb
1/3 cup water
1.5 cups mini marshmallows
Topping:
1 package (8 oz.) of thawed frozen whipped topping
2 packages (3.4 oz. each) of instant vanilla pudding
2.5 cups milk
Instructions:
Preheat oven to 350 degrees F and grease 9x13 baking dish.
In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted unsalted butter. Mix until the crumbs are evenly coated with butter.
Press the crumb mixture into the bottom of a baking dish to form the crust. Use the back of a spoon or a flat-bottomed glass to press it down firmly. Bake for 10 mins or so and set aside.
In a saucepan, combine rhubarb and water over medium heat until rhubarb has softened. Then add granulated sugar, cornstarch, and strawberry jello. Stir constantly, until the mixture thickens.
Pour the rhubarb filling over the crust in the baking dish. Layer on marshmallows over. Chill in fridge for 2 hours or so or until set.
In a separate bowl, whisk together the instant vanilla pudding mixes and milk until smooth and thickened.
Spread the whipped topping over the rhubarb filling in the baking dish, creating a final layer.
Place the dish in the refrigerator and chill for at least 2 hours, or until the pudding is set and the flavors have melded together.
Once the pudding has chilled and set, it is ready to be served. Cut into squares or scoop portions into serving bowls.
There you have it - a simple yet extraordinary recipe for No Bake Rhubarb Pudding Bars. With just a few effortless steps, you can create a dessert that is sure to impress and delight. So why wait? Save this recipe, gather your ingredients, and embark on a culinary journey that will transport you to a place of warm memories and sheer indulgence. Trust me, this is one recipe that you won't want to miss out on.
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