1 graham cracker crust
4 c. cut up rhubarb
1 c. sugar
3 tbsp. cornstarch
1 pt. whipping cream
1/3 c. sugar
1 sm. pkg. instant vanilla pudding
2 c. miniature marshmallows

Prepare graham cracker crust. Reserve 3 to 4 tablespoons for topping. Press crust into a 13 x 9 inch pan. Put in freezer while making the next 3 layers. Add sugar and cornstarch to rhubarb. Cook until thick (2 to 5 minutes). Add red food coloring if desired. Cool to room temperature. Whip the 1 pint of cream and add 1/3 cup sugar. Fold in 2 cups miniature marshmallows. Prepare 1 package instant vanilla pudding. Let set for 5 minutes. Remove crust from freezer. Spoon on the rhubarb mixture and then the whipped cream and marshmallows. Put the pudding over the top and sprinkle with the reserved graham cracker crust. Refrigerate for 4 to 5 hours or overnight.