3 cups rhubarb, chopped
3/4 cup sugar
1 tablespoon butter
1 3 ounce package sugar free, strawberry Jello
1 3 ounce package sugar free, instant vanilla pudding
1 1/2 cups milk
1 4 ounce carton Cool Whip Lite
1/4 teaspoon vanilla
Cook rhubarb, sugar and butter for 10 minutes. Add strawberry Jello. Mix well and let cool. Mix pudding and milk until thickened. Add Cool Whip and vanilla. Put in a large bowl with cooled mixture and swirl. Chill well. Can be used as a dessert on a graham cracker crust.
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