Place 3 cups diced rhubarb in saucepan.
Pour 3/4 cup sugar over rhubarb and let sit 1 hour then simmer for 15 minutes till tender.
Stir in 3 ounce box strawberry jello till dissolved.
Set aside till cool and syrupy.
Combine 1 1/2 cups milk and 1 small box instant vanilla pudding.
Blend till thick, then add 8 ounce carton of cool whip.
Pour jello and rhubarb mix into pudding mixture and swirl. Pour into graham cracker crust.
Chill at least 4 hours.
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