3 c. strawberries or raspberries or rhubarb
3/4 c. sugar
1 (3 oz.) strawberry Jello
1 box instant vanilla pudding
1 c. milk
1 (8 oz.) carton Cool Whip

Cook strawberries and sugar on slow burner until berries are soft. Add Jello; refrigerate until it gets thick. Mix pudding with milk and Cool Whip. Add to strawberry mixture and swirl. Put in a baked pie shell. Top with whipped cream and a strawberry.