Strawberry Rhubarb Pudding Dessert
A delightful dessert featuring layers of tart rhubarb and sweet strawberries nestled in creamy pudding with a buttery graham cracker crust.
Ingredients
Fruit Layer
- 3 cups sliced rhubarb
- 3 cups sliced strawberries
- 1 cup granulated sugar
- 2 tablespoons butter Use real butter for best flavor.
- 2 tablespoons corn starch
Crust
- 2 cups crushed graham crackers
- 3/4 cup melted butter For the crust.
Pudding Layer
- 1 box instant vanilla pudding (3.4 ounces)
- 2 cups milk For preparing pudding.
- 1 container Cool Whip (8 ounces), thawed
- 1 cup mini marshmallows
- to taste sliced strawberries or crushed graham crackers For garnish, optional.
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- In a medium saucepan, combine sliced rhubarb, strawberries, sugar, and butter. Cook over medium heat for about 8-10 minutes, stirring often until softened and fragrant.
- Whisk in corn starch and continue cooking for an additional 3-4 minutes, until thickened. Remove from heat and let cool.
- Mix crushed graham crackers with melted butter. Press into a 9x13 glass baking dish to form the crust.
- Bake crust for about 10 minutes or until golden, then allow to cool completely.
Assembly
- Prepare the vanilla pudding according to package directions, using the two cups of milk. Whisk until glossy and smooth.
- Combine the prepared pudding, Cool Whip, and mini marshmallows in a bowl. Mix gently.
- Spread cooled fruit mixture over the graham cracker crust, then add the layer of pudding mixture.
- Cover the dish and refrigerate for at least an hour before serving.
- Cut into squares and garnish with additional sliced strawberries or crushed graham cracker crumbs, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. For best flavor, take out 15-20 minutes before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 1gSugar: 15g
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