Cool Rhubarb Dessert

Ingredients

• 1 1/2 cups flour
• 3/4 cup butter, melted
• 1/4 cup finely chopped walnut

Filling

• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons water
• 4 cups chopped fresh rhubarb or chopped frozen rhubarb

Topping

• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 cup miniature marshmallow
• 1 1/2 cups cold milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1/4 cup flaked coconut, toasted

Directions

1. 1

   In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13 x 9 x 2 inch 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. Chill.

2. 2

   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.

3. 3

   In a small bowl, whisk 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 the refrigerator 30 minutes before cutting.