Directions:
- In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11-in. x 7-in. baking dish. Bake at 350° for 8-10 minutes; cool.
- For filling, in a large saucepan combine sugar and cornstarch. 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 whipped cream 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: 9-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.87 Kcal (1055 kJ) | ||
| Calories from fat | 87.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 15% | |
|---|---|---|---|
| Cholesterol | 22.69mg | 8% | |
| Sodium | 160.44mg | 7% | |
| Potassium | 73.09mg | 2% | |
| Total Carbs | 40.2g | 13% | |
| Sugars | 23.78g | 95% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 2.14g | 4% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 127.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 185.95 Kcal (779 kJ) | ||
| Calories from fat | 64.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.17g | 15% | |
|---|---|---|---|
| Cholesterol | 16.75mg | 8% | |
| Sodium | 118.45mg | 7% | |
| Potassium | 53.96mg | 2% | |
| Total Carbs | 29.68g | 13% | |
| Sugars | 17.55g | 95% | |
| Dietary Fiber | 1.5g | 8% | |
| Protein | 1.58g | 4% | |
| Vitamin C | 2.3mg | 5% | |
| Iron | 0.4mg | 3% | |
| Calcium | 94.1mg | 13% | |
* 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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