Ingredients
Equipment
Method
Bake the graham crust
- Mix graham cracker crumbs, melted butter, and sugar, then press the mixture into a 9x13-inch pan so it forms an even layer. Bake at 350°F for 10 minutes, until set and lightly fragrant.
- Cool the crust completely before adding any filling. Visually, the crust should feel firm and not warm to the touch.
Make and layer the pudding
- Prepare instant vanilla pudding according to package directions using cold milk, then mix until smooth. Spread the pudding over the cooled crust in an even layer.
Cook the strawberry rhubarb topping
- Simmer rhubarb and strawberries with sugar until tender, stirring occasionally so the fruit breaks down slightly. Cook until the mixture looks glossy and the rhubarb softens, then reduce bubbling as needed.
- Whisk cornstarch with water, then pour into the simmering fruit and cook until thickened. Keep cooking until the mixture coats a spoon and looks gel-like.
- Cool the fruit mixture completely before assembling. The topping should be cool and thick enough to hold a layer on top of the pudding.
- Spread the cooled fruit mixture over the pudding layer and smooth it evenly. Make sure the edges are covered so layers stay distinct.
Chill and serve
- Refrigerate the dessert for at least 2 hours to fully set. It should slice cleanly when you run a spoon or knife through the layers.
- Serve each portion topped with whipped cream. For best presentation, add it right before serving.
Notes
Pro tip: cool the crust and the fruit topping completely before layering—this prevents the pudding from loosening and keeps the strawberry rhubarb topping thick. Refrigerate covered for 3 days; freeze is not recommended due to texture changes. For a lighter option, use low-fat milk for the pudding if the package allows, and keep the same chilling time.