1 c. sugar
3 tbsp. cornstarch
4 c. rhubarb
1/2 c. water
Few drops red coloring

Cook until thick. 1/2 c. whipping cream or 2 c. Cool Whip 1 1/2 c. miniature marshmallows 1 sm. pkg. instant vanilla pudding

Cook rhubarb filling, cool, and spread on cooled graham cracker crust. Whip cream and fold in marshmallows; spread on top of rhubarb mixture. Prepare pudding according to directions and spread over all. Sprinkle on top reserved crumbs and chill.

CRUST:

1 1/2 c. graham cracker crumbs
2 tbsp. sugar
4 tbsp. butter