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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rhubarb Pudding Pie Recipe

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This recipe for Rhubarb Pudding Pie is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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