Rhubarb Pudding Dessert

Published in Recipes, Desserts Author: CentraCare

Ingredients

Crust

  • 1 cup graham cracker crumbs (crush your own from reduced fat graham crackers)
  • 2 tablespoons Splenda
  • 1/4 cup margarine, melted (use Light Take Control)

Filling

  • 1 cup Splenda
  • 3 tablespoons cornstarch
  • 4 cups chopped fresh or frozen rhubarb (I add 1-2 cups raspberries)
  • 1/2 cup water
  • 3 drops red food coloring, optional
  • Dream Whip – 1 envelope
  • 2 cups miniature marshmallows
  • 1 package (3.4 ounces) instant sugar-free and fat-free vanilla pudding mix

Directions

For crust, combine crumbs, sugar, and margarine; set aside 2 tablespoons.  Press remaining crumbs into an ungreased 11 x 7 x 2-inch baking dish.  Bake at 350 degrees for 8-10 minutes; cool. 

For filling, combine sugar and cornstarch in a saucepan.  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 Dream Whip 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: 10 servings

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Rhubarb Pudding Dessert1274 g.1 g.0 g.247 mg.21 g.2 g.1 g.