This delicious 4 layer dessert is brought to you by Jerine Hoffman.

Ingredients for bottom layer
2 cups flour
Dash of Salt
4 tbsp sugar or you can use less
1 cup butter

Instructions for bottom layer
Preheat oven to 325 degrees F. Combine all and press into a 9 x 13 pan and bake for 20 minutes. Let cool.

Ingredients for 2nd layer
1 ¼ cups sugar
4 tbsp cornstarch
5 cups rhubarb, cut up
¾ cup water
4 drops red food coloring

Instructions for 2nd layer
In saucepan combine sugar and cornstarch, stir in rhubarb and water. Cook and stir until thick. Reduce heat and cook for 2 – 3 minutes more. Add red food coloring. Spread this on top of cooled crust. Cool.

Ingredients for 3rd layer
1 cup cream whipped or frozen whipped topping
2 – 3 cups mini marshmallows

Instructions for 3rd layer
Mix together and spread over rhubarb mixture

Ingredients for 4th layer
1 large pkg vanilla instant pudding

Instructions for 4th layer
Prepare as directed on box. Spread over all. Refrigerate until ready to serve.


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