Description
A refreshing and nostalgic Italian-American dessert that beautifully layers rhubarb with cream cheese, offering a delightful treat for family gatherings.
Ingredients
Scale
- 2 cups Fresh Rhubarb (Chopped)
- 1 cup Granulated Sugar (Adjust to taste)
- 1/2 cup Water
- 2 tablespoons Cornstarch
- 1 1/2 cups Graham Cracker Crumbs (or crushed digestive biscuits)
- 1/2 cup Butter (Melted)
- 8 ounces Cream Cheese (Softened)
- 1 cup Powdered Sugar
- 1 cup Whipped Topping
- 1 package Instant Vanilla Pudding Mix
- 1 cup Milk (Whole milk preferred)
- Fresh Mint Leaves (to taste)
- Fresh Strawberries (to taste)
Instructions
- Combine the chopped rhubarb, granulated sugar, and water in a saucepan. Cook over medium heat until soft, about 10 minutes, stirring occasionally.
- Mix the cornstarch with a little water to create a slurry. Add this to the rhubarb mixture, stirring until thickened. Remove from heat and let cool.
- Combine graham cracker crumbs and melted butter. Press half into the bottom of a 9×13 inch baking dish.
- Blend softened cream cheese and powdered sugar until smooth. Fold in whipped topping.
- Spread half of the cream cheese mixture over the crust, followed by half of the rhubarb mixture. Repeat layers, finishing with rhubarb on top.
- Sprinkle remaining graham cracker crumbs and chill in the refrigerator for at least 240 minutes before serving.
- Garnish with fresh mint leaves and sliced strawberries before serving.
Notes
This dessert can be made ahead of time for deeper flavor. If needed, you can substitute fresh rhubarb with frozen, just thaw and drain well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg