Directions:
- In a bowl, combine 1 1/2 Cup cracker crumbs and butter. Press mixture into a greased 13 x 9 x 2 inch baking dish. Bake at 350 for 10 minutes or until lightly browned. Cool on a wire rack.
- In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir for 2-3 minutes or until thickened and rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate for 1 hour or until partially set.
- Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. In a bowl, whisk milk and pudding for 2 minutes. Let stand 2 minutes or until soft-set. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining graham cracker crumbs. Refrigerate for at least 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.07 Kcal (955 kJ) | ||
| Calories from fat | 82.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.22g | 14% | |
|---|---|---|---|
| Cholesterol | 6.76mg | 2% | |
| Sodium | 180.29mg | 8% | |
| Potassium | 176.98mg | 4% | |
| Total Carbs | 33.87g | 11% | |
| Sugars | 18.57g | 74% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 76.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 208.83 Kcal (874 kJ) | ||
| Calories from fat | 75.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 14% | |
|---|---|---|---|
| Cholesterol | 6.19mg | 2% | |
| Sodium | 165.08mg | 8% | |
| Potassium | 162.06mg | 4% | |
| Total Carbs | 31.01g | 11% | |
| Sugars | 17.01g | 74% | |
| Dietary Fiber | 1.11g | 5% | |
| Protein | 2.66g | 6% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 70.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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