Description
This refreshing no-bake rhubarb dessert features layers of graham crust, tangy rhubarb, fluffy whipped cream, and creamy vanilla pudding—perfect for summer or potlucks.
Ingredients
2 cups graham cracker crumbs
¼ cup unsalted butter, melted
4 cups chopped rhubarb (fresh or frozen)
1 cup sugar (or ½ cup for a less sweet option)
3 Tbsp cornstarch
1½ cups water
2 cups whipping cream
1 Tbsp sugar (for whipped cream)
1½ cups mini marshmallows
1 (102 g) package instant vanilla pudding (prepared)
Instructions
Combine melted butter with graham cracker crumbs. Press ¾ of the mixture into a 9×13‑inch pan. Refrigerate.
In a saucepan, cook rhubarb, sugar, water, and cornstarch until thickened (20–30 minutes). Let it cool completely.
Spread cooled rhubarb mixture over crust.
Whip cream with 1 Tbsp sugar until stiff. Fold in marshmallows and spread over rhubarb layer.
Prepare pudding per package instructions. Let set, then spread over whipped cream layer.
Sprinkle with remaining graham crumbs.
Chill for at least 6 hours or overnight before serving.
Notes
For a sweeter topping, substitute Cool Whip for whipping cream.
Chocolate cookie crumbs can replace graham crackers for a twist.
Make it dairy-free by using vegan butter, non-dairy milk in the pudding, and a plant-based whipped topping.
Add a drop of red gel food coloring to enhance rhubarb color.
Store in the fridge up to 4 days. Do not freeze.
- Prep Time: 35 minutes
- Cook Time: 0 minutes (chilling only)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
