1 (3 oz.) box strawberry Jello
1/4 tsp. strawberry flavoring
3 c. chopped rhubarb &
3/4 c. sugar
1 box instant vanilla pudding
1 1/2 c. milk
1/4 tsp. vanilla
1 (8 oz.) Cool Whip
1 graham cracker crust, baked & cooled

Combine rhubarb and sugar and let set for 1 hour, then simmer until tender. Stir in Jello, set aside until cool and syrupy.

Prepare pudding, milk and vanilla. Then add whipped topping. Stir pudding and rhubarb mixture into crust and swirl. Refrigerate overnight. Pan size 12 x 7 1/4 inches.