Rhubarb Dessert - cooking recipe

Ingredients

4 c. rhubarb
3 Tbsp. cornstarch
1 c. sugar
3 c. miniature marshmallows
2 c. Cool Whip
1 small pkg. vanilla pudding

Preparation

Grease a 9 x 13-inch cake pan.
Make a graham cracker crust. Combine rhubarb, cornstarch and sugar.
Cook until rhubarb is soft.
Pour over crust.
Cool.
Cover with 3 cups miniature marshmallows.
Cover with 2 cups Cool Whip.
Mix pudding, made according to package directions.
Spread on Cool Whip layer. Sprinkle with graham cracker crumbs.
Chill until firm.