1 c. sugar
3 tbsp. cornstarch
1/2 c. water
4 c. rhubarb
2 c. graham cracker crumbs
2 tbsp. sugar
4 tbsp. butter
1 pkg. instant vanilla pudding
1 tub Cool Whip

Cook and stir sugar, cornstarch, water and rhubarb until thick, 2 to 3 minutes. Line a 9"x12" pan with 3/4 of graham cracker crumbs, sugar and butter mixture. Save 1/4 for top. Bake at 350 degrees for 10 minutes. Cool.

Spread rhubarb mixture over crust. Prepare package of instant pudding as directed on package. Pour over rhubarb. Top with Cool Whip. Add remaining crumb mixture. Chill.