2 c. graham cracker crumbs
4 tbsp. sugar
8 tbsp. melted butter

2 c. sugar
6 tbsp. cornstarch
8 c. diced rhubarb
1 c. water
1 c. whip cream
3 c. miniature marshmallows
2 (3 3/4 oz.) pkgs. instant vanilla pudding

Mix together graham cracker crumbs, sugar, and melted butter. Press into 9 x 13 inch pan. Save 4 tablespoons crumbs. Mix together in saucepan sugar, cornstarch, rhubarb, and water. Cook until thick. Reduce heat. Cook for 2 to 3 minutes. Add a few drops of red food coloring. Cool, then pour over crust; cool. Whip the whipping cream or Dream Whip. Add marshmallows. Spoon over rhubarb. Mix pudding; spread over whipping cream mixture. Sprinkle remaining graham cracker crumbs on top. Refrigerate.