June's Layered Rhubarb Bars

June's layered rhubarb bars recipe features layers of Cool Whip and vanilla pudding filling on top of a graham cracker crust in these easy, sweet bars.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 197 Calories

Ingredients

• 2 tablespoons water
• 3 tablespoons cornstarch
• 4 cups chopped rhubarb
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
• 2 cups crushed graham crackers, divided
• 3 drops red food coloring, or as desired
• 1.5 cups white sugar
• 1.75 cups milk
• 0.75 cup unsalted butter, melted
• 1.5 cups miniature marshmallows

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Sprinkle ¾ crushed graham crackers in bottom of a 9x13-inch pan; add melted butter over top and press into the pan. Set aside remaining ¼ crushed graham crackers.

Step 3

Bake in the preheated oven until set and browned, about 7 minutes. Cool.

Step 4

Cook rhubarb, sugar, cornstarch, and water in a pot over medium heat until thick, 5 to 7 minutes; add food coloring. Pour rhubarb mixture over cooled crust.

Step 5

Combine marshmallows and whipped topping in a bowl; spread over rhubarb layer.

Step 6

Stir milk and vanilla pudding together in a bowl; pour over marshmallow layer. Sprinkle with reserved ¼ graham cracker crumbs; chill in the refrigerator, about 3 hours.