Rhubarb Pie


3 cups chopped fresh or frozen rhubarb
3/4 cup white sugar
1 package (3 ounces) strawberry gelatin
1 package (3 ounces) instant vanilla pudding
1-1/2 cups milk
1 container (8 ounces) Cool Whip
2 baked 8-inch graham cracker pie shells


In a medium-size saucepan, combine the rhubarb with the sugar. Let stand for 10 minutes to make its own juice. Cook over low heat for 10 minutes, until the rhubarb is tender. Stir in the strawberry gelatin until completely dissolved. Set in the refrigerator to cool for about 30 minutes.

When the rhubarb mixture has cooled and jelled slightly, mix together the vanilla pudding and the milk. Fold in the Cool Whip. Swirl in the rhubarb sauce; do not beat. Pour into the graham cracker shells. Refrigerate for at least 3 hours before serving.


12 servings

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