1. Preheat oven to 350°F (175°C)

2. Mix graham cracker crumbs, sugar, and melted butter until combined

3. Press mixture firmly into a 9×13-inch baking dish and bake for 10 minutes

4. Allow crust to cool completely

5. In a saucepan, combine rhubarb, sugar, and water and bring to a simmer

6. Cook until rhubarb breaks down and mixture thickens, about 10-15 minutes

7. Remove from heat and cool completely

8. Beat cream cheese and powdered sugar until smooth

9. Fold in whipped topping until light and fluffy

10. In a separate bowl, whisk pudding mix with cold milk until smooth

11. Let pudding sit for 5 minutes to thicken

12. Spread cream cheese mixture over cooled crust

13. Layer rhubarb compote evenly on top

14. Spread pudding over the rhubarb layer

15. Top with additional whipped topping and smooth evenly

16. Refrigerate for at least 2 hours before serving

17. Garnish with mint, extra rhubarb, or white chocolate shavings before serving