20 graham crackers, rolled fine (1 2/3 c. crumbs)
1/4 c. sugar
1/4 c. softened butter

Mix all ingredients (may be done in food processor) and press into 9 x 13 inch cake pan. Bake 10 minutes at 375 degrees. Cool.

RHUBARB MIXTURE:

4 c. rhubarb
1 c. sugar
3 tbsp. cornstarch

Cook until thick. Cool. Spread on graham cracker crust.

3RD LAYER:

1/2 pt. cream, whipped or 1 (8 oz.) Cool Whip
1 1/2 c. tiny marshmallows

Mix together and spread on rhubarb.

4TH LAYER:

1 pkg. instant vanilla pudding (sm.)
2 c. milk

Beat pudding mix and milk together. When it begins to thicken, spread on torte. Sprinkle with chopped nuts.