Layered Rhubarb Pudding Dessert

Ingredients

For the Crust

1¾ cups (about 175 g) graham-cracker crumbs (or digestive-biscuit crumbs)
¼ cup (50 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted

For the Rhubarb Jelly Layer

3 cups (about 400 g) fresh rhubarb, trimmed and cut into ½″ pieces
½ cup (100 g) granulated sugar
1 cup (240 ml) water
1 (3 oz / 85 g) package strawberry (or raspberry) gelatin

For the Cream Cheese Layer

8 oz (225 g) cream cheese, room-temperature
⅓ cup (65 g) granulated sugar
1 teaspoon pure vanilla extract
8 oz (225 g) whipped topping (e.g. Cool Whip), thawed

For the Pudding Layer

1 (3.4 oz / 96 g) package instant vanilla pudding mix
2 cups (480 ml) cold milk

For the Topping & Garnish

8 oz (225 g) whipped topping, thawed
Reserved ⅓ cup extra graham-cracker crumbs

Equipment

9×13″ (23×33 cm) baking pan
Medium saucepan
Mixing bowls
Electric mixer or hand-held beaters

Directions

Make the Crust

Preheat oven to 350 °F (175 °C).
In a medium bowl, stir together graham-cracker crumbs, sugar, and melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9×13″ pan, creating an even layer.
Bake 8–10 minutes, just until set and fragrant. Remove from oven and let cool completely.

Prepare the Rhubarb Jelly

In a medium saucepan over medium heat, combine the rhubarb, sugar, and water.
Bring to a gentle simmer and cook, stirring occasionally, until the rhubarb is very tender and the mixture thickens slightly, about 8–10 minutes.
Remove from heat and whisk in the gelatin powder until fully dissolved.
Allow to cool at room temperature until just warm (so it will set on the crust without melting it).
Pour the rhubarb jelly evenly over the cooled crust. Chill in the refrigerator until firm, about 45 minutes.

Cream Cheese Layer

In a medium bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth and fluffy.
Gently fold in 8 oz of whipped topping until no streaks remain.
Spread the cream-cheese mixture evenly over the set rhubarb layer. Return to the fridge while you make the pudding.

Pudding Layer

In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until thickened.
Immediately spread the pudding over the cream-cheese layer. Chill 15 minutes.
Final Whipped Topping & Crumbs
Spread the remaining 8 oz whipped topping in an even layer over the pudding.
Sprinkle the reserved graham-cracker crumbs over the top for garnish.
Cover and chill the assembled dessert until fully set, at least 2–3 hours (or overnight for best slicing).

Serving & Storage

Servings: 12–15 squares
Make-Ahead: Stays perfectly for up to 3 days, covered, in the refrigerator.
To Serve: Run a sharp knife under hot water, wipe dry, then slice into squares for clean edges.
Enjoy this balance of tart rhubarb, silky pudding, and crunchy crust!