Rhubarb Dessert
Prepare graham cracker crust in a 9x13 pan.
Crust:
2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted butter or margarine
Bake crust for 10 minutes at 350. Cool. In saucepan, combine:
3 cups cut rhubarb
1/2 cup water
1 cup sugar
2 tablespoons cornstarch
Cook until thick. Add 1 package dry strawberry jello. Bring back to a boil, mixing well. Cool and pour over crust. Combine 2 cups miniature marshmallows with 8 oz. Cool Whip and spread over rhubarb mixture. Mix 1 package instant vanilla pudding according to directions. Pour over top and refrigerate. Sprinkle a few graham cracker crumbs on top.
I know it's not the traditional "Pumpkin Pie time of year", but I'm going to include a Pumpkin Pie recipe also. The rhubarb dessert and pumpkin pie recipes were given to me by my grandmothers, who both passed away last year. I can't think about one without thinking about the other, so I feel they both need to be included here. They were both beautiful, awesome women and good cooks, too!
Mother's Pumpkin Pie
3 eggs
1 cup sugar
1 cup pumpkin
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 1/2 cups milk
Beat eggs; add suger, pumpkin, and spices. Beat well and add milk. Beat thoroughly and bake in raw crust about 1 hour 15 or 1 hour 30 minutes at 350.
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