PIE:

3 c. diced rhubarb
3/4 c. sugar
1 (3 oz.) box strawberry Jello
1 sm. box instant vanilla pudding
1 1/4 c. milk
1/4 tsp. vanilla
1 (8 oz.) Cool Whip

CRUST:

1 1/2 c. (about 20 squares), crushed graham crackers
3 tsp. sugar
1/3 c. melted butter

Mix together. Reserve 3 tablespoons for topping if desired. Press remaining into 10" pie plate. Bake at 350 degrees for 10 minutes.

Combine rhubarb and sugar, let set for 1 hour. Then simmer over medium heat until tender. Add strawberry Jello and cool. Prepare the pudding with milk and vanilla. When thickened add Cool Whip. Pour into a cool graham cracker crust and refrigerate for several hours or overnight.