3 c. diced rhubarb
3/4 c. sugar
1 reg. size instant vanilla pudding
1 (3 oz.) strawberry Jello
1 1/2 c. milk
1 tsp. vanilla
1 (8 oz.) Cool Whip
1 (9 inch) graham cracker crust

Mix rhubarb and sugar and let stand for 1 hour, then place in a heavy saucepan and simmer until tender. Remove from heat and stir in Jello and vanilla. Cool until thick and syrupy. Prepare instant pudding with milk and add Cool Whip, mix well. Pour rhubarb into the pudding mixture and lightly swirl. Spoon into graham cracker crust. Refrigerate several hours or overnight.