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1 3/4 cups crushed graham crackers, divided

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]]

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