3 cups chopped rhubarb 1 - 3 oz. pkg. sugar-free strawberry Jell-o
1 ½ cups cold skim milk 1 pkg. instant sugar-free vanilla pudding
1 reduced fat-free graham cracker crust
Place rhubarb in microwave bowl, cover and microwave on high for 6-8 minutes or until rhubarb is softened stirring every 2 minutes. Stir in gelatin until dissolved; cool completely. In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes. Fold into rhubarb mixture. Spoon in crust. Cover and refrigerate until firm.