Layered Rhubarb Dessert

Base:
2 C graham cracker crumbs
2 T sugar
1/3 C melted margarine or butter

Thoroughly mix crumbs with margarine and sugar. Press firmly into a 9 x 13-inch pan. Chill while making the filling.

Filling:
1 C sugar
3 T cornstarch
1 pkg of dry strawberry Jell-O
4 1/2 C chopped Rhubarb*
1/3 C water
2 C mini marshmallows

In a saucepan combine the Rhubarb and water. Cook for a few minutes to soften. In a separate bowl mix together sugar, cornstarch, and Jell-O. Stir into hot Rhubarb until thickened and clear. Pour over crust and top with mini marshmallows Cool in fridge until set.

Topping:
2 C whipped topping
2 pkg instant vanilla pudding
2 2/3 C milk

Add the whipped cream over the rhubarb and marshmallows. Mix the instant pudding with the milk, let sit for five minutes and spread over the entire dessert.

*If using frozen Rhubarb thaw it first and omit the water.