Easy and simple cooler recipe! Layers of Strawberry Rhubarb Jam with Jello, Marshmallows, Cool Whip and Vanilla Pudding.
- 4 cups Diced Rhubarb, Fresh Or Frozen
- 1 cup Sugar
- 2 tablespoons Cornstarch
- 1 package (3 oz. Size) Strawberry Jelly
- 1-¾ cup Graham cracker crumbs, divided
- 3 tablespoons Melted butter
- 1 package (8 oz size) Thawed Cool Whip
- 1-½ cup Mini Marshmallows
- 2 cups Milk
- 1 package (3.4 oz. Size) Vanilla Instant Pudding Mix
In a large saucepan, combine the rhubarb, sugar and cornstarch. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until rhubarb is tender and mixture has thickened.
Remove from fire. Stir in Jello until dissolved. Refrigerate until partially set, about 1 hour.
Meanwhile, in a small bowl, combine 1 1/2 cups graham cracker crumbs and melted butter. Press the mixture into a greased 9×13 inch pan.
Bake at 350°F for about 10 minutes or until lightly browned. Let cool.
When the strawberry and rhubarb mixture is partially set, pour it over the cooled crust.
Combine Cool Whip and mini marshmallows. Spread over rhubarb mixture.
In a large bowl, whisk together milk and instant pudding mix for about 2 minutes. Let stand for 2 minutes or until softened. Gently spoon the pudding over the marshmallow filling.
Sprinkle the remaining 1/4 cup graham cracker crumbs on top.
Refrigerate for at least 2 hours.
Note: You can use raspberry jelly instead of strawberry.