#1022 - Rhubarb Surprise

(by Shirley McNevich)

Crust: 1 1/2 cups flour; 3/4 cup butter (melted); 1/4 cup chopped walnuts
Filling: 1 cup white sugar; 3 TBSP cornstarch; 2 TBSP water; 4 cups chopped rhubarb
Topping: 1 cup heavy whipping cream; 2 TBSP Domino's powdered sugar; 1 cup mini marshmallows; 1 1/2 cups cold milk; 1 - 3.4oz. box Jell-O vanilla INSTANT pudding mix; 1 cup or more Baker's angelflake coconut (toasted if you wish)

In a bowl add flour, melted butter and chopped walnuts--stir. Press walnut mixture into a greased 9 x 13 cake pan. Bake crust at 350 degrees 20-25 minutes (lightly browned). Cool crust completely. In a saucepan over medium heat add white sugar, cornstarch, water, and rhubarb--stir and bring to a boil. Once boiling reduce heat to simmer--cook uncovered for 5 minutes or until rhubarb is tender. Cool rhubarb mixture to room temperature, then stir it and spoon the rhubarb mixture on top of the cooled walnut crust. Refrigerate at least an hour. While cooling in the refrigerator, use a mixer--add cream--beat until thick. Add powdered sugar--beat. Remove bowl from mixer--add marshmallows and stir with a spoon. Remove cake pan from refrigerator--spoon marshmallow mixture evenly over rhubarb layer. In a mixer add pudding mix and milk--beat for 2 minutes. Let pudding stand until it starts to set. Spread pudding mixture evenly over marshmallow layer. Sprinkle coconut evenly on top (either "as is" or you can toast the coconut first). Refrigerate overnight.