Rhubarb Torte
4 cups - rhubarb, sliced 1/2-inch thick
1 cup - sugar
3 Tbsp - corn starch
1/2 cup - water
4 drops - red food coloring (optional)
11/2 cups - graham cracker crumbs*
3 Tbsp - sugar
1/4 cup - butter, melted
11/2 cups whipped topping
11/2 cups miniature marshmallows
3.4 ounces - instant vanilla pudding
13/4 cups milk
Preheat oven to 350 F. In 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
saucepan, 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 cool. Combine whipped topping with marshmallow.
Cover the crust and cooled rhubarb with the whipped topping mixture.
Prepare pudding mix according to pie directions and spread over rhubarb
mixture. Sprinkle with graham cracker crumbs. Refrigerate 1 hour before
serving. *Approximately 18 half crackers. Additional graham cracker
crumbs are needed to sprinkle over top of torte.
Source:
<http://www.hormel.com/templates/template.asp?catitemid=114&id=839>
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