Tuesday, May 27, 2008
1-1/2 cups AP flour (ETA: AP=all purpose)
3/4 cup butter, melted
1/4 cup finely chopped walnuts
1 cup sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups chopped fresh or frozen rhubarb
1 cup heavy whipping cream
2 tablespoons confectioners sugar
1 cup miniature marshmallows
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup flaked coconut, toasted
In a small bowl, combine the flour, butter, and walnuts. Press into an ungreased 13 in. x 9in. x 2in. baking dish. Bake at 350 for 20-25 min, 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 mixing 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 refrigerator 30 min. before cutting.
Hope that everyone had a great weekend! This dessert was served at our bbq and it was so delicious, light (a relative term), and refreshing that I wanted to share. My son made it...boy, did I ever train that boy right! My daughter-in-law says that the recipe comes from her Taste of Home magazine and that, although it looks complicated, it's very easy.
ETA: I am woefully behind on blog visiting and I'm missing you terribly. Hope to be in touch before day's end. It's off to the nursery for flowers, mulch, and dirt. Yippee!
Posted by Vee at 7:53 AM