Instructions: In a medium saucepan, combine rhubarb and water. Cover and cook over medium heat for 10 minutes or until rhubarb becomes soft. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow mixture to cool for 15 minutes. Evenly arrange bananas in piecrust. In a large bowl, combine dry pudding mix, dry milk powder, and cooled rhubarb mixture. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Spread mixture evenly over bananas. Refrigerate for at least 1 hour. Just before serving, spread remaining 3/4 cup Cool Whip Free over set filling and sprinkle walnuts over top. Cut into 8 servings.

HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

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