Only a few simple ingredients are used to make this traditional Mexican tortilla soup: corn tortillas, tomatoes, and guajillo chiles in a base of vegetable stock. Enjoy this straightforward vegan meal that is delicious and simple. Baked corn tortilla strips are a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 24 |
| Yield: | 24 bars |
Ingredients
- 2 cups crushed graham crackers, divided
- ¾ cup unsalted butter, melted
- 4 cups chopped rhubarb
- 1 ½ cups white sugar
- 3 tablespoons cornstarch
- 2 tablespoons water
- 3 drops red food coloring, or as desired (Optional)
- 1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
- 1 ½ cups miniature marshmallows
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 ¾ cups milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle 3/4 of the crushed graham crackers in the bottom of a 9×13-inch pan; reserve the other 1/4 for topping. Add melted butter over top and press into the pan.
- Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.
- Mix rhubarb, sugar, cornstarch, and water together in a pot. Cook over medium heat until thick, 5 to 7 minutes. Add red food coloring. Put mixture on top of cooled crust.
- Mix frozen whipped topping and marshmallows together in a bowl; spread on top of rhubarb layer.
- Mix vanilla pudding with milk in a bowl. Put on top of marshmallow layer. Sprinkle with reserved 1/4 graham crackers. Cool in the refrigerator for about 3 hours.
- Mix the vanilla pudding according to individual package directions (for pie filling).
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 6 g |
| Sodium | 112 mg |
| Sugars | 22 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |