Rhubarb Cream Dessert Squares

(1)
2 reviews.
  • 45 min prep time
  • 5 hr 30 min total time
  • 11 ingredients
  • 16 servings

Ingredients

Crust

2
cups vanilla wafer crumbs (60 wafers)
1/4
cup margarine or butter, melted

Filling

1
(3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1 1/2
cups milk
1
(8-oz.) pkg. cream cheese, cut into pieces

Topping

2
cups chopped fresh rhubarb
1
cup sugar
2
tablespoons orange juice
3
tablespoons cornstarch
2
cups sliced fresh strawberries
1
cup fresh raspberries

Directions

  1. 1 Heat oven to 350°F. In 13x9-inch pan, combine crust ingredients; press in bottom of pan. Bake at 350°F. for 10 minutes. Cool 30 minutes.
  2. 2 Meanwhile, prepare pudding with milk as directed on package. Stir in cream cheese with wire whisk until smooth. Cool 20 to 30 minutes. Pour over baked crust.
  3. 3 In medium saucepan, combine rhubarb and sugar; mix well. Cook over medium heat for 10 minutes or until rhubarb is tender, stirring frequently.
  4. 4 In small bowl, combine orange juice and cornstarch; blend well. Add to rhubarb mixture; cook 1 to 2 minutes or until mixture boils and thickens, stirring constantly. Cool 15 minutes. Stir in strawberries and raspberries. Cool 30 minutes or until completely cooled.
  5. 5 Carefully spoon and spread topping over filling. Cover; refrigerate 4 hours or until set and completely chilled.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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