Rhubarb Torte

Crust:
1 ½ cups graham crackers, crushed
6 Tablespoons butter/margarine, melted
3 Tablespoons sugar

Next layer #2:
2 cups sugar
6 cups rhubarb, diced
5 tablespoons cornstarch
¾ cup water

Next layer #3: 1 cup whipped cream or 2 cups Cool whip
2 cups mini marshmallows

Next layer #4:
1 small box vanilla pudding
2 cups milk

Mix graham crackers, melted butter and sugar. Reserve 3 Tablespoons for topping. Put rest in a sprayed 9x 13 pan. Bake at 350 degrees for 5 minutes. Cool

Layer #2: Cook sugar, rhubarb, cornstarch and water until rhubarb is tender, stirring often. Pour over crust, cool.

Layer#3: Mix Cool Whip with marshmallows, spread over rhubarb mixture.

Layer #4: Mix instant pudding according to the directions, pour over marshmallow mixture. Sprinkle with reserved crumbs. Refrigerate for 4 hours or overnight.