1 1/2 c. graham cracker crumbs
3 tbsp. melted butter
4 c. diced rhubarb
1 c. sugar
2 tbsp. cornstarch, dissolved in a little water
1 (3 oz.) box red Jello
1 (6 to 8 oz.) box Cool Whip
1 1/2 c. sm. marshmallows
1 box instant vanilla pudding, mixed with 2 c. milk
1/4 c. finely chopped nuts

Bake crumbs and butter at 350 degrees for 10 minutes in 9 x 13 pan.

Cook rhubarb and sugar until soft. Then stir in cornstarch and bring to a boil. Stir in Jello and cool. Pour on top of crumbs. Mix topping and marshmallows. Place on top of rhubarb. Mix pudding mix and milk. Place carefully on top of Cool Whip. Top with nuts.

Refrigerate.