Ingredients Jump to Instructions ↓

  1. 3 cups chopped rhubarb

  2. 1 package ( 1/3 ounce) sugar-free strawberry gelatin

  3. 1-1/2 cups cold skim milk

  4. 1 package (1 ounce) instant sugar-free vanilla pudding mix

  5. 1 reduced-fat graham cracker crust (8 inches)

Instructions Jump to Ingredients ↑

  1. Place rhubarb in a microwave-safe 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 bowl, combine milk and pudding mix; beat on low speed for 2 minutes. Fold into rhubarb mixture. Spoon into crust. Cover and refrigerate until firm. Yield: 8 servings.


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