18 graham crackers, crushed
1/2 c. melted butter
1 tbsp. sugar

FILLING:

1 1/2 c. white sugar
4 1/2 tbsp. cornstarch
6 c. rhubarb, cut up
3/4 c. water
1 (3 oz.) pkg. strawberry gelatin

THIRD LAYER:

1 (10 oz.) carton whipped topping mix
1 1/2 c. miniature marshmallows

TOPPING:

1 pkg. instant lemon pudding mix
2 c. milk

Crust: Mix crushed graham crackers, melted butter and sugar together; press all but 2 tbsp. into a 9x13 or 10x14 inch pan. Bake at 325 degrees. (At the same time, place the reserved 2 tbsp. in a pie tin and bake, taking care not to burn.)

Filling: Combine sugar, cornstarch, rhubarb and water in a saucepan; boil until thick. Add dry gelatin, stirring well to mix and dissolve. Set aside to cool completely. When cool, spoon over the crust.

Third layer: Mix whipped topping with marshmallows; spoon over rhubarb filling layer.

Topping: Prepare instant lemon pudding according to package directions, using the 2 cups milk as directed. Let set until firm, not runny. Spread on top of dessert. Sprinkle reserved crumbs over top. Refrigerate for 8 hours or overnight.

(Note: This great-tasting dessert freezes well. It makes a big batch and is sure to make a hit at potlucks and picnics this summer.)