2 c. crushed graham crackers
3/4 c. melted butter

Bake 5 minutes. Let cool. Reserve 1/2 for topping.

2ND LAYER:

4 c. rhubarb
1 1/4 c. sugar
3 tbsp. cornstarch

Mix and cook until thick. Add 2 tablespoons butter and a few drops of red food coloring. Put on crust.

3RD LAYER:

1 (8 oz.) Cool Whip
1 c. miniature marshmallows

Mix well and put on top of rhubarb.

4TH LAYER:

1 sm. instant vanilla pudding

Prepare according to directions. Put on top of Cool Whip-marshmallow mixture. Sprinkle with reserved graham crackers. Cool for several hours in refrigerator.