Pink Party Rhubarb Pie - cooking recipe

Ingredients

2 baked pie shells
2 c. diced rhubarb
1 1/2 c. sugar
1 (3 oz.) pkg. strawberry jello
1 (8 oz.) carton Cool Whip or can use regular whipping cream or Dream Whip
1 Tbsp. lemon juice

Preparation

Bake the pie shells in two pie plates.
Dice 2 cups rhubarb. Put into a saucepan with the sugar and cook until soft.
Stir in the jello until it is dissolved.
Let stand until cool.
Prepare the whipping cream or Dream Whip or use the Cool Whip and fold in the lemon juice.
Fold this into the cooled rhubarb mixture and then pour equal amounts into the pie shells.
Refrigerate for about 3 hours.
Great spring dessert.