September 5, 2017 at 3:32 p.m.
Rhubarb Icebox Dessert
3 tablespoons butter, melted
1/2 cup sugar.
2 tablespoons cornstarch
4 cups rhubarb, diced
1 (3 ounce) package sugar-free raspberry or strawberry gelatin
1 (8 ounce) carton fat-free whipped topping
2 cups skim milk
1 (3.4 ounce) package sugar-free instant vanilla pudding
In a bowl, combine one and one-half cups cracker crumbs and margarine. Press mixture into a greased 9- by 13-inch baking dish. Bake at 350º F for 10 minutes or until lightly browned. Cool on a wire rack.
In a large saucepan, combine the sugar, cornstarch, rhubarb. Bring to a boil; cook and stir for two to three minutes or until thickened and rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Cover and refrigerate for one hour or until partially set.
Spoon rhubarb mixture over crust. Spread whipped topping over rhubarb mixture. In a bowl, whisk milk and pudding mix for two minutes. Let stand for two minutes or until soft-set. Carefully spread over whipped topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least two hours before serving. Yield: 15 servings.[[In-content Ad]]