4 Tbls cornstarch
1-1/2 cups sugar
3/4 cup water6 cups rhubarb-sliced
CRUST:
2 cups flour
2 Tbls sugar
1/2 cup chopped nuts-toasted
1 cup margarine
TOPPING:
2 cups ( 1 pint) whipping cream (or Cool Whip)
1-1/2 cups mini marshmallows
1 pkg (3.4 oz) instant vanilla pudding mix
1-2/3 cup cold milk
1/2 cup chopped nuts-toasted (opt)
In large saucepan, mix cornstarch and sugar; stir in water until smooth. Add rhubarb, cook and stir until tender (about 10 min). Cool. Meanwhile, for crust combine flour, sugar and nuts in a medium bowl. Cut in margarine until coarse crumbs form. Press onto bottom of ungreased 13 X 9 inch pan. Bake at 350 degrees for about 20 min. or till lightly browned. Cool. Pour cooled filling over cooled crust. Fold marshmallows into whipped cream and spread over filling. Combine pudding mix and milk; beat until slightly thickened. Spread over marshmallow topping. Sprinkle with nuts if desired. Cover and refridgerate for several hours before serving.

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- Cooking Mama
- Be the light that others can come to... with their ideas, visions, and dreams!
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