Rhubarb Swirl

 

Crust: 2 c. graham cracker crumbs

½ c. sugar

½ c. melted butter (1 stick)

Filling: ¾ c. sugar

3 c. chopped rhubarb

1 small box strawberry gelatin

1 small box vanilla instant pudding

1½ c. milk

¼ tsp. vanilla

1 carton of cool whip

 

Mix crust ingredients and press into a 9×13 pan. Set aside. Pour sugar over rhubarb in a sauce pan. Simmer until rhubarb is tender. Remove from heat and add the gelatin, mixing until dissolved. Set aside. Prepare the pudding with the milk, vanilla and cool whip. Add to the rhubarb mixture and swirl slightly. Pour into the graham cracker crust and refrigerate until set.