3 c. rhubarb
3/4 c. sugar
3 oz. pkg. strawberry Jello
1 (8 oz.) carton Cool Whip
1 1/2 c. milk
1 pkg. vanilla pudding
1 tsp. vanilla

Stir rhubarb and sugar together; let sit for 1 hour. Then cook 10-15 minutes until tender. Add dry Jello and allow mixture to cool. Make cooked or instant pudding (cool if cooked). Stir in Cool Whip and vanilla. Swirl together with rhubarb mixture. Put into baked pie crust. Let stand refrigerated several hours.