Ingredients
Equipment
Method
Bake the graham crust
- Heat the oven to 350°F. Mix graham cracker crumbs, melted butter, and sugar, then press firmly into a 9x13-inch pan.
- Bake the crust at 350°F for 10 minutes, until set and lightly fragrant. Cool the crust completely before adding pudding.
Make and layer the pudding
- Prepare instant vanilla pudding according to the package directions using cold milk. Spread the pudding over the cooled crust in an even layer.
Cook and assemble the fruit topping
- In a saucepan, simmer diced rhubarb and sliced strawberries with sugar over medium heat until the fruit is tender. Stir often to prevent scorching.
- Whisk cornstarch with water, then add to the fruit and cook until the mixture turns thick and glossy, about 1-3 minutes. Remove from heat.
- Cool the fruit mixture completely at room temperature, then spread it evenly over the pudding layer. Press gently so layers settle without mixing.
Chill and serve
- Refrigerate the dessert for at least 2 hours to fully set. Serve chilled with whipped cream on top.
Notes
For clean, distinct layers, cool the crust and fruit mixture completely before assembling so the pudding doesn’t melt or thin. Refrigerate leftovers covered for up to 3 days; freezing is not recommended because the pudding and fruit topping can weep when thawed. For a lighter option, use low-fat milk and sugar-free instant vanilla pudding if you prefer reduced calories (texture may be slightly softer).