Newsletter Center Rhubarb Dessert serves 8 From Heart Smart Cookbook
12 (2 1/2 inch) graham cracker squares (divided) 1 (4 serv) pkg. Jello s/f vanilla cook and serve pudding mix 2 1/4 cups water (divided) 4 cups chopped fresh rhubarb 1 (4 serv) pkg. Jello s/f strawberry gelatin 1/2 cup (1 oz) mini marshmallows 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 2/3 cup Carnation n/f dry milk powder 1/2 cup Cool Whip Free 1 tsp. vanilla extract
Place 9 graham crackers in a 9 x 9 cake pan. In a medium saucepan, combine dry cook and serve pudding mix, 3/4 cup water and rhubarb. Cook over medium heat for 10 - 15 min., or until rhubarb softens, stirring often. Remove from heat. Stir in dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow to cool for 10 min. Spoon mixture evenly over crackers. Cover and refrig. for 1 hour. Sprinkle marshmallows evenly over top. In a medium bowl, combine dry instant pudding mix, dry milk powder and remaining 1 1/2 cups water. Mix well using a wire whisk. Blend in Cool Whip Free and vanilla extract. Pour mixture evenly over marshmallows. Crush remaining 3 graham crackers and sprinkle crumbs evenly over top of pudding layer. Cover and refrig. for at least 30 min. Cut into 8 servings.
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