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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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4.75 from 4 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 mins
Cook Time10 mins
Additional Time2 hrs
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 24 Servings
Calories: 208kcal
Author: Amy Nash


Graham Cracker Crust Layer

  • 1 ½ 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 ½-inch pieces.
  • 1 cup granulated sugar
  • 3 Tablespoons cornstarch
  • 1 box strawberry jello
  • cup water
  • 2 cups mini marshmallows

Pudding Layer

  • 2 boxes vanilla instant pudding 3.4 ounce each
  • 3 cups cold milk
  • 1 cup heavy cream
  • ¼ cup powdered sugar


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 ¼ 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.


  • This can be made at least 1 day in advance and will keep in the fridge for up to 5 days.


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