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Ingredients
- 1-3 oz. box strawberry jello
- 3 c. diced rhubarb
- 3/4 c. sugar
- 1-3 oz. box instant vanilla pudding
- 1 1/2 c. milk
- 1/2 tsp. vanilla
- 1 8 oz. cool whip
Preparation
Step 1
Pour sugar over rhubarb, set 45 minutes in saucepan, cook till tender, add jello, mix till dissolves. Cook until syrupy. Prepare a Graham Cracker crust in a 9x13 inch pan. Mix pudding with milk, add vanilla when thickened, fold in topping, pour 2/3 rids mixture over crust, pour over the rhubarb mixture next. Lastly put rest of pudding on. It can be layers or swirled. Garnish with more whipped topping. Chill 2 hours or overnight. (It also can be frozen.)