Ingredients
3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)1 cup water2 packages (3 ounces each) strawberry gelatin1 cup sliced fresh or frozen strawberries1 envelope whipped topping mix (Dream Whip)1 graham cracker crust (9 inches)Whole fresh strawberries
Preparation
In a saucepan, bring rhubarb and water to a boil; remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken.
Prepare whipped topping according to package directions; fold half into rhubarb mixture. Pour into crust. Chill 2 hours or until firm.
Top with remaining whipped topping and whole strawberries.
