Cool Rhubarb Dessert
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter||3⁄4 Cup (12 tbs), melted|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Chopped rhubarb||4 Cup (64 tbs) (Fresh / Frozen)|
|Heavy whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||2 Tablespoon|
|Miniature marshmallows||1 Cup (16 tbs)|
|Cold milk||1 1⁄2 Cup (24 tbs)|
|Instant vanilla pudding mix||3 1⁄2 Ounce (1 Package)|
|Flaked coconut||1⁄4 Cup (4 tbs), toasted|
In a small bowl, combine the flour, butter and walnuts.
Press into an ungreased 13-in.x 9-in.x 2-in.baking dish.
Bake at 350° for 20-25 minutes or until lightly browned.
Cool on a wire rack.
In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended.
Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender.
Cool; pour over crust.
In a large mixing bowl, beat cream until thickened.
Add confectioners' sugar and beat until soft peaks form.
Fold in marshmallows.
Spread over rhubarb layer.
In a small bowl, whisk the milk and pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set.
Spread over cream layer; sprinkle with coconut.
Cover and refrigerate for 4-5 hours or until set.
Remove from refrigerator at least 30 minutes before cutting.