Instructions: Evenly arrange strawberries in pie crust. In a medium saucepan, combine dry pudding mix, dry gelatin and water. Stir in rhubarb. Cook over medium heat until mixture thickens and rhubarb becomes soft, stirring often. Spoon hot mixture evenly over strawberries. Refrigerate for at least 2 hr. Cut into 8 servings. To serve, top each with 1 T. Cool Whip.

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