Strawberry-Rhubarb Chiller Pie

1. 1

   In a medium saucepan, combine rhubarb and 1.5 cups water.

2. 2

   Cook and stire over medium heat 15 mins or until tender.

3. 3

   Remove from heat; stir in sugar and gelatin mix until combined.

4. 4

   Cover and refrigerate 2 hours.

5. 5

   Stir pineapple, chopped strawberries and almond extract into rhubarb mixture; fold in whipped topping.

6. 6

   Spoon mixture into pie shell.

7. 7

   Cover and refrigerate 4 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.