Description
Refreshing Rhubarb Icebox Dessert!
Tangy, sweet layers chilled to perfection—an irresistible summer treat!
Ingredients
2 cups crushed graham crackers (about 32 squares)
1/2 cup sugar
1/2 cup butter, melted
1-1/2 cups sugar
1/3 cup all-purpose flour
3 cups sliced fresh or frozen rhubarb
2 cups heavy whipping cream, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Instructions
n a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into a greased 13×9-in. dish.
In a large saucepan, combine 1-1/2 cups sugar and flour. Stir in rhubarb. Cook and stir over medium heat until thickened and rhubarb is tender, 10-12 minutes. Cool completely.
In a large bowl, beat 1 cup of the cream until stiff peaks form. In another bowl, beat the cream cheese, confectioners’ sugar, and vanilla until smooth. Fold in whipped cream.
Spread the cream cheese mixture over crust. Spread rhubarb mixture over cream cheese layer.
Beat the remaining cream until stiff peaks form; spread over rhubarb mixture. Cover and refrigerate for at least 4 hours before serving.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
Nutrition
- Serving Size: 16
- Calories: 355 kcal