Rhubarb Pudding Dessert

Ingredients

Crust

• 1 cup graham cracker crumbs (crush your own from reduced fat graham crackers)
• 2 tablespoons Splenda
• 1/4 cup margarine, melted (use Light Take Control)

Filling

• 1 cup Splenda
• 3 tablespoons cornstarch
• 4 cups chopped fresh or frozen rhubarb (I add 1-2 cups raspberries)
• 1/2 cup water
• 3 drops red food coloring, optional
• Dream Whip – 1 envelope
• 2 cups miniature marshmallows
• 1 package (3.4 ounces) instant sugar free and fat free vanilla pudding mix

Directions

For crust, combine crumbs, sugar and margarine; set aside 2 tablespoons.  Press remaining crumbs into an ungreased 11 x 7 x 2-inch baking dish.  Bake at 350 degrees for 8-10 minutes; cool. 

For filling, combine sugar and cornstarch in a saucepan.  Add rhubarb and water; bring to a boil.  Cook and stir for 2 minutes or until thickened.  Stir in food coloring if desired.  Spread over the crust; chill.

Combine Dream Whip and marshmallows; spread over rhubarb layer.  Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer.  Sprinkle with reserved crumbs.  Cover and refrigerate for 4 hours or overnight.

Yield: 10 servings