"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Pudding Pie Recipe

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This recipe for Rhubarb Pudding Pie, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Chaffin
Added: Saturday, June 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small box sugar-free cook and serve vanilla pudding
1 small box sugar-free strawberry jello
1 c. water
2 c. diced rhubarb
1 small box sugar-free instant vanilla pudding
1 c. skim milk
1 c. lite whipped topping
1 graham cracker crust
4 crushed graham crackers

Directions:
Directions:
Combine the cook and serve pudding, strawberry jello, and water in a saucepan. Stir in rhubarb. Cook on low to medium heat until mixture comes to a boil. Simmer until rhubarb is soft. Stir frequently. Pour into graham cracker crust. Refrigerate 1/2 to 1 hour. For the topping, combine the vanilla instant pudding, skim milk, and whipped topping. Beat with an electric mixture until thick. Spread on top of chilled pie. Spread the crushed graham crackers over top. Cover and refrigerate until served.

 

 

 

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