Ingredients
Torte
- 1 c sugar
- 3 tbsp cornstarch
- 4 c sliced rhubarb
- ½ c water
- red food coloring
- 1 tin prepared graham cracker crust
- ½ c whipping cream
- 1 ½ c tiny marshmallows
- 1 small package instant vanilla pudding
Graham Cracker Crust
- 1 c graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter or margarine
- save 2 tbsp crumbs for topping
Instructions
- Combine ingredients for graham cracker crust and press into 9“ x 9" pan.
- Bake at 350° for 10 minutes. Set aside to cool.
- Combine sugar and cornstarch; stir in rhubarb and water. Cook and stir till thickened. Reduce head and cook 2-3 minutes.
- Add food coloring.
- Spread on cooled graham cracker crust and let cool.
- Whip cream and fold in marshmallows. Smooth over rhubarb mixture.
- Prepare pudding according to package directions, spreading over all. Top with reserved graham cracker crumbs.
Notes
Source: Gladah Childs