Description
Indulge in the delightful layers of Strawberry Rhubarb Pudding Dessert—a refreshing treat that perfectly balances the tartness of rhubarb with the sweetness of strawberries. This no-bake dessert features a creamy vanilla pudding layered over a crunchy graham cracker crust, making it an ideal choice for summer gatherings, birthday celebrations, or any occasion where you want to impress.
Ingredients
Scale
- 3 cups sliced rhubarb
- 3 cups sliced strawberries
- 1 cup granulated sugar
- 2 tablespoons butter
- 2 tablespoons corn starch
- 2 cups crushed graham crackers
- 3/4 cup melted butter
- 1 – 3.4 ounce box instant vanilla pudding
- 2 cups milk
- 1 – 8 ounce whipped topping (thawed)
- 1 cup mini vegan marshmallows (optional)
- Sliced strawberries or crushed graham crackers for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine sliced rhubarb, sliced strawberries, granulated sugar, and butter. Cook over medium heat for about 8-10 minutes until softened. Stir in corn starch and cook for an additional 3-4 minutes until thickened. Remove from heat and let cool completely.
- In a mixing bowl, combine crushed graham crackers and melted butter. Press this mixture into a greased 9×13 glass baking dish. Bake for approximately 10 minutes; allow to cool completely.
- Prepare instant vanilla pudding according to package directions using milk. Mix with thawed whipped topping and mini vegan marshmallows until well combined.
- Once cooled, layer the fruit mixture over the crust followed by the pudding mixture.
- Cover with plastic wrap or foil and refrigerate for at least one hour before serving.
- Prep Time: 25 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg