Ingredients
1-1/2 cups all-purpose flour3/4 cup butter, melted1/4 cup finely chopped walnutsFILLING:1 cup sugar3 tablespoons cornstarch2 tablespoons water4 cups chopped fresh or frozen rhubarbTOPPING:1 cup heavy whipping cream2 tablespoons confectioners’ sugar1 cup miniature marshmallows1-1/2 cups cold whole milk1 package (3.4 ounces) instant vanilla pudding mix1/4 cup sweetened shredded coconut, toasted
Preparation
In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. 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.
In a large bowl, beat cream until thickened. Add confectioners’ sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
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.
