Rhubarb Pudding Dessert

2 c. crushed graham crackers
1/4 c. butter or margarine
4 c. chopped rhubarb
1 c. sugar
1 1/2 c. water
2 Tbsp. corn starch
1 1/2 c. mini marshmallows
8 oz. carton Cool Whip
3 1/2 instant pkg. vanilla instant pudding

Melt butter and mix with cracker crumbs. Press 3/4 of crust in 9-inch by 12-inch pan. Refrigerate. Combine rhubarb, sugar, water and corn starch. Boil on top of stove until it thickens. Cool and spread over crust. Mix marshmallows in Cool Whip. Spoon over rhubarb. Mix pudding as directions on box and spread over cream mixture. Sprinkle rest of graham crackers over top. Refrigerate overnight or make early in the morning to serve in the evening.