Step 1

Heads up: you'll need to let this rhubarb dessert sit in the fridge for at least 6 hours or overnight, so you'll want to plan accordingly!

Step 2

Melt butter and mix with cracker crumbs.

Step 3

Press 3/4 of crust in 9-by-13-inch pan, refrigerate.

Step 4

Combine rhubarb, sugar, water and corn starch.

Step 5

Boil on top of stove until it thickens. This will take 20- 30 minutes, depending on your stove. It should be the consistency of pudding. * you can add a drop or two of red food coloring if it looks too pale or brown for your liking. *To save time: You can make this part the night before OR you can use a rhubarb compote you already have made.

Step 6

Cool completely (you can speed this up by putting in the freezer (make sure you transfer into another container or have pot holder underneath the pot). Spread over graham cracker crust. *It will thicken a lot while cooling

Step 7

In a large bowl, beat whipping cream to soft peaks and add a little sugar (I add 1 tbsp of white sugar) and beat to stiff peaks (you can add more sugar if you like it sweeter).. Mix marshmallows in with whipped cream. *To save time: you can also do this the night before to save time and refrigerate, then you don't have to refrigerate the whole dessert overnight, as this is the part of the recipe that needs to time to meld together in the fridge.If you are using Cool Whip or another whipped topping, simply add the marshmallows to the whipped cream. But keep in mind, it will be much sweeter.

Step 8

Spoon whipped cream mixture over rhubarb layer.

Step 9

Mix pudding as directions on box let set for about a minute and spread over cream mixture. *To save time: you can also mix up the instant pudding the night before and refrigerate or simply use pre-made snack pack pudding.

Step 10

Sprinkle rest of graham cracker crumbs over top.

Step 11

Refrigerate overnight or make early in the morning to serve in the evening.