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A slice of rhubarb pudding dessert on a plate next to a baking dish with the rest of the dessert.
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4.88 from 8 votes

Layered Rhubarb Pudding Dessert

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!
Prep Time25 minutes
Cook Time10 minutes
Additional Time2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 24 Servings
Author: Amy Nash

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 (200g) 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

Instructions

Graham Cracker Crust Layer

  • Preheat oven to 350℉ (177℃).
  • 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.
    1 1/2 cups finely crushed graham cracker crumbs, 3 Tablespoons granulated sugar, 6 Tablespoons salted butter,
  • 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.
    4 cups fresh or frozen rhubarb,, 1 cup (200g) granulated sugar, 3 Tablespoons cornstarch, 1 (3-ounce) box strawberry jello, 1/3 cup water
  • Pour over the graham cracker crust then sprinkle with the marshmallows. Set in the fridge to chill completely, about 1 hour.
    2 cups mini marshmallows

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.
    2 (3.4-ounce) boxes vanilla instant pudding, 3 cups cold milk
  • 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.
    1 cup heavy cream, 1/4 cup powdered sugar
  • 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

Calories: 208kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 148mg | Potassium: 119mg | Fiber: 1g | Sugar: 26g | Vitamin A: 303IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

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