from Cousin Margot's recipe files: Rhubarb Swirl Dessert

3-4 cups rhubarb, diced
3/4 cup sugar
1 (3 oz) pkg strawberry jello
1 (3.5 oz) pkg instant vanilla pudding
1 1/2 cups milk
1/4 tsp. vanilla
8 oz Cool Whip

Mix rhubarb and sugar. Let stand for one hour. Place in a saucepan and simmer over low heat until tender (10-15 minutes). Stir in jello until dissolved. Cool until syrupy. Prepare pudding with milk and vanilla. When thick, add Cool Whip. Pour rhubarb mixture into pudding mixture and lightly swirl. Pour into graham cracker crust and refrigerate overnight. Double recipe for 9 x 13 pan.

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

1/3 cup sugar

Mix ingredients, pat into pie pan, and bake at 350 degrees for 8-10 minutes.