2 c. sugar
8 c. rhubarb
6 tbsp. cornstarch
1 c. water

Mix this all and cook until thick. Add 2 drops red food coloring. Pour over graham cracker crust (below) when cool.

Mix 3 cups small marshmallows with 1/2 pint Cool Whip. Put in top of rhubarb.

Mix 2 packages instant vanilla pudding with 2 1/2 cups milk. Spread on top of marshmallow layer.

Sprinkle a few cracker crumbs on top.

CRUST:

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

Mix and put on 13 x 9 pan. Bake at 350 degrees for 10 minutes.