Rhubarb Cream Dessert Squares

Enjoy these dessert squares filled with cream cheese, and topped with rhubarb and berries.

  • prep time 45 min
  • total time 5 hr 30 min
  • ingredients 11
  • servings 16

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
  • 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 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 In medium saucepan, combine rhubarb and sugar; mix well. Cook over medium heat for 10 minutes or until rhubarb is tender, stirring frequently.
  • 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 Carefully spoon and spread topping over filling. Cover; refrigerate 4 hours or until set and completely chilled.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    2g
    2%
      Sugars
    28g
    28%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    20%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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