Layered Rhubarb Pudding Dessert
User Reviews
4.9
24 reviews
Excellent
Layered Rhubarb Pudding Dessert
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This creamy, cool Layered Rhubarb Pudding Dessert is a potluck favorite with layers of buttery sweet graham cracker crust, tart rhubarb, marshmallows, and thick layer of light vanilla pudding and whipped cream. Grab a spoon and dig right in!
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Ingredients
Graham Cracker Crust Layer
- 1 1/2 cups finely crushed graham cracker crumbs (about 1 sleeve of graham crackers)
- 3 Tablespoons granulated sugar
- 6 Tablespoons salted butter, melted
Rhubarb Layer
- 4 cups fresh or frozen rhubarb, chopped into 1/2-inch pieces.
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- 1 (3-ounce) box strawberry jello
- 1/3 cup water
- 2 cups mini marshmallows
Pudding Layer
- 2 (3.4-ounce) boxes vanilla instant pudding
- 3 cups cold milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
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Instructions
Graham Cracker Crust Layer
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix with a fork until combined, then set aside 1/4 cup of the crumb mixture for later.
- Press the remaining crumb mixture into a 9x13-inch baking dish. Bake for 8-10 minutes until set.
Rhubarb Filling Layer
- In a large saucepan, combine the rhubarb, sugar, and cornstarch and toss to combine. Add the water, then cook, stirring frequently over medium heat, until the rhubarb softens and the filling thickens, about 5-7 minutes. Remove from heat and stir in the package of strawberry jello.
- Pour over the graham cracker crust then sprinkle with the marshmallows. Set in the fridge to chill completely, about 1 hour.
Pudding Layer
- In a large bowl, whisk the cold milk and vanilla pudding mix together for 2 minutes until it starts to set. Set aside.
- Prepare the whipped cream by beating in a large bowl with the powdered sugar using a hand mixer until soft peaks start to form. Fold the vanilla pudding into the whipped cream, then spread over the chilled rhubarb layer.
- Sprinkle with the reserved graham cracker crumb mixture.
- Chill for at least 2 hours to firm up, then slice and serve.
Notes
- This can be made at least 1 day in advance and will keep in the fridge for up to 5 days.
- If you prefer, you can replace the whipped cream and powdered sugar in the pudding layer with 2 cups of thawed Cool Whip.
Nutrition Information
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Calories
208kcal
(10%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
148mg
(6%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
303IU
(6%)
Vitamin C
2mg
(2%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 148mg | 6% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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