This no-bake dessert has been a family favorite for over 50 years. This was passed down from my Grandmother from a recipe she found in a magazine.
Mix together the first 3 ingredients and place in refrigerator to cool to a syrupy consistency. Do not let thicken like regular Jell-O.
In a heat safe bowl mix together the pudding mixture except for the last two ingredients. Place on the stove using double boiler method so mixture does not burn. Heat for about 2 minutes or until thickened. Remove from heat.
Dissolve gelatin in water and then stir into the pudding mixture. Add vanilla and set aside to cool. When cooled add Cool Whip container.
Take rhubarb and Jell-O mixture and whip until fluffy/frothy. In a glass serving bowl start layering the jello mixture and the pudding mixture, alternating until done. Refrigerate at least 2 hours before serving.
Variations: Make a graham cracker crust in a spring-form pan and mix layers over top