Description
Craving a refreshing, tangy dessert that’s perfect for spring or summer gatherings? Look no further than Layered Rhubarb Pudding Dessert! This no-bake treat combines a buttery graham cracker crust, creamy cheese layer, tart rhubarb compote, smooth vanilla pudding, and fluffy whipped topping for a delightful mix of textures and flavors.
Ingredients
For the Rhubarb Layer
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Fresh Rhubarb (4 cups, chopped): Provides a tart, vibrant filling that defines the dessert.
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Granulated Sugar (1¼ cups, divided): Sweetens the rhubarb (1 cup) and cream cheese layer (¼ cup via powdered sugar).
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Water (¼ cup): Helps cook the rhubarb into a compote.
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Cornstarch (1 tbsp): Thickens the rhubarb mixture for a spreadable consistency.
For the Crust
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Graham Cracker Crumbs (1½ cups): Create a crunchy, buttery base.
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Butter (¼ cup, melted): Binds the crumbs for a firm crust.
For the Cream Cheese Layer
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Cream Cheese (8 oz, softened): Forms a creamy, tangy layer.
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Powdered Sugar (1 cup): Sweetens the cream cheese smoothly without graininess.
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Whipped Topping (8 oz container, divided): Lightens the cream cheese and tops the dessert.
For the Pudding Layer
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Instant Vanilla Pudding Mix (3.4 oz package): Adds a smooth, creamy layer with classic vanilla flavor.
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Milk (2 cups): Sets the pudding for a firm texture.
For Garnish (Optional)
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Fresh Mint Leaves: Add a pop of color and freshness.
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Fresh Strawberries: Provide a sweet, colorful accent.
Substitutions and Variations
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Rhubarb: Use frozen rhubarb (thawed and drained) or combine with strawberries for a sweeter filling.
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Crust: Swap graham crackers for vanilla wafers, shortbread crumbs, or a chocolate cookie crust.
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Cream Cheese: Use reduced-fat cream cheese or dairy-free cream cheese for a lighter or vegan option.
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Whipped Topping: Replace with 2 cups homemade whipped cream (whip 1 cup heavy cream with ¼ cup powdered sugar).
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Pudding: Use instant chocolate or butterscotch pudding for a different flavor.
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Gluten-Free: Use gluten-free graham crackers and ensure the pudding mix is gluten-free.
Instructions
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Prepare the Rhubarb Layer:
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In a medium saucepan, combine 4 cups chopped fresh rhubarb, 1 cup granulated sugar, ¼ cup water, and 1 tbsp cornstarch.
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Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture thickens (about 8–10 minutes).
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Remove from heat and let cool to room temperature.
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Make the Crust:
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In a medium bowl, mix 1½ cups graham cracker crumbs with ¼ cup melted butter until well combined.
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Press the mixture evenly into the bottom of a 9×13-inch baking pan to form a firm crust. Set aside.
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Prepare the Cream Cheese Layer:
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In a large bowl, beat 8 oz softened cream cheese with 1 cup powdered sugar using a hand mixer until smooth and creamy (about 2–3 minutes).
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Fold in half of the 8 oz container of whipped topping (about 1½–2 cups) until fully combined.
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Spread the cream cheese mixture evenly over the graham cracker crust.
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Add the Rhubarb Layer:
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Spread the cooled rhubarb mixture evenly over the cream cheese layer, smoothing with a spatula.
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Prepare the Pudding Layer:
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In a medium bowl, whisk together 1 package (3.4 oz) instant vanilla pudding mix and 2 cups cold milk for 2 minutes.
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Let the pudding set for 5 minutes until thickened, then spread it evenly over the rhubarb layer.
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Top with Whipped Topping:
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Spread the remaining half of the whipped topping (about 1½–2 cups) evenly over the pudding layer.
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Chill and Garnish:
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Cover the dessert with plastic wrap and refrigerate for at least 2 hours to set.
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Before serving, optionally garnish with fresh mint leaves and sliced fresh strawberries for a colorful touch.
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Slice into 12–15 squares and serve chilled.
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Cooking Tips
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Cool Rhubarb Fully: Ensure the rhubarb mixture is at room temperature before layering to avoid melting the cream cheese layer.
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Firm Crust: Press the graham cracker mixture firmly to prevent crumbling when slicing.
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Smooth Layers: Use a spatula to spread each layer evenly for a polished look and consistent texture.
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Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat squares.