 | | Directions |
- Preheat oven to 350°F.
- In a medium size bowl, combine graham cracker crumbs, butter, and 3 tablespoons sugar. Press mixture into bottom of pan and bake for 10 minutes.
- Remove from oven and cool completely.
- Combine, in a sauce pan, sliced rhubarb, 1 cup sugar, cornstarch, and water. Cook until thickened. Reduce heat and cook an additional 2 minutes. Remove from heat.
- Add food coloring and let mixture cool. Combine whipped topping with marshmallows and cover the crust with this mixture.
- Spoon on cooled rhubarb.
- Prepare pudding mix according to pie directions and spread over rhubarb mixture. Sprinkle with graham cracker crumbs. Refrigerate 1 hour before serving.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: 9" x 9" pan
Servings: 6
Serving Size: 1 piece
|  | | Ingredients | | - | | 4 cups rhubarb, sliced ½ inch thick |
| - | | 1 cup sugar |
| - | | 3 tablespoons corn starch |
| - | | 1/2 cup water |
| - | | 4 drops red food coloring (optional) |
| - | | 1 1/2 cups graham cracker crumbs (approximately 18 half crackers) |
| - | | 3 tablespoons sugar |
| - | | 1/4 cup butter, melted |
| - | | 1 1/2 cups whipped topping |
| - | | 1 1/2 cups miniature marshmallows |
| - | | 3 2/5 ounces instant vanilla pudding |
| - | | 1 3/4 cups milk |
| - | | additional graham cracker crumbs to sprinkle over top of torte |
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