Enjoy these dessert squares filled with cream cheese, and topped with rhubarb and berries.
Rhubarb Cream Dessert Squares
- Prep Time 45 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3In medium saucepan, combine rhubarb and sugar; mix well. Cook over medium heat for 10 minutes or until rhubarb is tender, stirring frequently.
-
Step4In 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.
-
Step5Carefully spoon and spread topping over filling. Cover; refrigerate 4 hours or until set and completely chilled.
Nutrition
290
Calories
13g
Total Fat
3g
Protein
40g
Total Carbohydrate
28g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 15mg
- 5%
- Sodium
- 200mg
- 8%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 28g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 20%
- 20%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 1/2 Fat;Tips from the
Pillsbury Kitchens
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