Description
These Rhubarb Creamsicle Icebox Bars are a refreshing, no-bake dessert layered with a buttery graham cracker crust, creamy vanilla filling, and a sweet-tart rhubarb topping. Light, citrusy, and perfect for summer gatherings or a chilled treat anytime, they’re easy to make and irresistibly delicious!
Ingredients
Scale
- 2 cups chopped rhubarb
- 1/2 cup sugar
- 1 tablespoon orange juice
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Instructions
-
Make the Rhubarb Layer: Combine rhubarb, sugar, and orange juice in a saucepan over medium heat. Cook for 10 minutes, stirring occasionally, until the mixture softens and thickens. Let it cool completely.
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9×9-inch pan to create a compact crust.
- Make the Cream Layer: Beat cream cheese, powdered sugar, and vanilla extract until silky smooth. Gently fold in the whipped topping for a light, airy texture.
- Assemble the Bars: Spread the creamy layer evenly over the crust. Then spoon and smooth the cooled rhubarb mixture on top.
- Chill: Refrigerate the bars for at least 4 hours, or until fully set and chilled through.
- Serve: Slice into squares and serve cold. Every bite is a whisper of summer
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes