|
|
| Back to Recipes |
Rhubarb Swirl
3 c. diced rhubarb
3/4 c. sugar
3 oz. box strawberry or raspberry Jello
1 1/2 c. cold milk
3 oz. box of instant vanilla pudding
8 oz. Cool-Whip
Mix rhubarb and sugar. Let stand 1 hr. and cook until tender. Stir in Jello and cool slightly. Mix together milk and pudding until thick. Add Cool Whip and lightly swirl in rhubarb mixture. Good with graham cracker crust. Chill and keep refrigerated.
|
|
