Description

Craving a refreshing, creamy dessert with a tangy twist? What if you could create a no-bake, layered masterpiece that combines tart rhubarb with silky pudding and a buttery crust? Say hello to Layered Rhubarb Pudding Dessert! This delightful treat features a graham cracker base, a creamy cream cheese layer, a vibrant rhubarb filling, vanilla pudding, and whipped topping, all chilled to perfection. Perfect for spring gatherings, potlucks, or family dinners, it’s an easy, crowd-pleasing dessert with a balance of sweet and tart.

Ingredients

For the Rhubarb Layer

Fresh Rhubarb (4 cups, chopped): Provides a tart, tangy filling that defines the dessert’s flavor.
Granulated Sugar (1¼ cups, divided: 1 cup for rhubarb, ¼ cup for cream cheese): Sweetens the rhubarb and balances its tartness.
Water (¼ cup): Helps cook the rhubarb into a thickened sauce.
Cornstarch (1 tbsp): Thickens the rhubarb mixture for a spreadable consistency.

For the Crust

Graham Cracker Crumbs (1½ cups, about 10–12 full sheets): Create a buttery, crunchy base.
Butter (¼ cup, melted): Binds the crumbs for a firm crust.

For the Cream Cheese Layer

Cream Cheese (1 package, 8 oz, softened): Forms a rich, creamy layer.
Powdered Sugar (1 cup): Sweetens the cream cheese smoothly without graininess.
Whipped Topping (1 container, 8 oz, divided: half for cream cheese, half for topping): Adds lightness and fluffiness to the cream cheese layer and tops the dessert.

For the Pudding Layer

Instant Vanilla Pudding Mix (1 package, 3.4 oz): Creates a smooth, creamy layer with minimal effort.
Milk (2 cups, cold): Activates the pudding mix for a set texture.

For Garnish (Optional)

Fresh Mint Leaves: Add a pop of color and freshness.
Fresh Strawberries: Provide a vibrant, complementary garnish.

Substitutions and Variations

Rhubarb: Use frozen rhubarb (no need to thaw) or substitute with 4 cups chopped strawberries or raspberries for a different fruit layer.
Sugar: Reduce granulated sugar to ¾ cup in the rhubarb for a tarter flavor; use brown sugar for a caramel-like note.
Cornstarch: Swap with arrowroot powder or tapioca starch (1 tbsp) for thickening.
Graham Cracker Crumbs: Use vanilla wafer crumbs, digestive biscuit crumbs, or gluten-free graham crackers; a chocolate cookie crust adds a twist.
Butter: Replace with vegan butter or margarine for a dairy-free crust.
Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
Whipped Topping: Substitute with homemade whipped cream (2 cups heavy cream, ¼ cup powdered sugar, whipped) or a dairy-free whipped topping.
Pudding Mix: Swap with instant chocolate, butterscotch, or lemon pudding mix for flavor variety; use sugar-free pudding for a lighter option.
Milk: Use whole, 2%, or plant-based milk (e.g., almond, oat); ensure it’s cold for pudding setting.
Vegan Option: Use vegan graham crackers, vegan butter, vegan cream cheese, dairy-free whipped topping, plant-based milk, and vegan pudding mix (or homemade custard).
Gluten-Free: Use gluten-free graham crackers and ensure pudding mix is gluten-free.

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Instructions

Prepare the Rhubarb Layer:
- In a medium saucepan, combine 4 cups chopped fresh rhubarb, 1 cup granulated sugar, ¼ cup water, and 1 tbsp cornstarch.
- Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture thickens into a jam-like consistency, about 8–10 minutes.
- Remove from heat and let cool to room temperature, about 15–20 minutes, stirring occasionally to prevent a skin from forming.
- Tip: Chop rhubarb into ½-inch pieces for even cooking, and stir gently to avoid breaking it down too much.
Make the Graham Cracker Crust:
- In a medium mixing bowl, combine 1½ cups graham cracker crumbs and ¼ cup melted butter, stirring until the mixture resembles wet sand.
- Press the mixture firmly and evenly into the bottom of a 9×13-inch baking pan using a flat-bottomed glass or measuring cup.
- Tip: Press the crust firmly for a sturdy base, and ensure it’s even to support the layers without crumbling.
Prepare the Cream Cheese Layer:
- In a large mixing bowl, beat 1 package (8 oz) softened cream cheese with 1 cup powdered sugar using a hand mixer or stand mixer on medium speed until smooth and lump-free, about 2–3 minutes.
- Fold in half of the 8 oz container of whipped topping (about 1½ cups) with a spatula until fully combined, about 1 minute.
- Spread the cream cheese mixture evenly over the graham cracker crust using an offset spatula.
- Tip: Soften cream cheese at room temperature for 30–60 minutes for easy mixing, and spread gently to avoid disturbing the crust.
Add the Rhubarb Layer:
- Spread the cooled rhubarb mixture evenly over the cream cheese layer, using a spatula to create a smooth, uniform layer.
- Tip: Ensure the rhubarb is fully cooled to prevent melting the cream cheese layer, and spread carefully to maintain distinct layers.
Prepare the Pudding Layer:
- In a medium mixing bowl, whisk together 1 package (3.4 oz) instant vanilla pudding mix and 2 cups cold milk for 2 minutes, following package directions.
- Let the pudding stand for 5 minutes to thicken, then spread it evenly over the rhubarb layer.
- Tip: Use cold milk for quick setting, and whisk vigorously to avoid lumps for a smooth pudding layer.
Top with Whipped Topping:
- Spread the remaining half of the whipped topping (about 1½ cups) evenly over the pudding layer, smoothing with a spatula for a clean finish.
- Tip: Apply the whipped topping gently to avoid mixing with the pudding, and create swirls for a decorative look if desired.
Chill and Serve:
- Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours to set the layers fully.
- Slice into 12–15 rectangles (3×4 or 3×5 grid) using a sharp knife, wiping clean between cuts for neat edges.
- Optionally, garnish with fresh mint leaves and sliced fresh strawberries just before serving.
- Serve chilled, optionally with extra strawberries or a drizzle of rhubarb syrup for added flair.
- Tip: Chill overnight for firmer layers, and run the knife under hot water for cleaner cuts.