Strawberry-Rhubarb Chiller Pie

• 3 12 cups rhubarb, chopped
• 12 cup sugar
• 1 (6 ounce) package strawberry gelatin
• 1 (8 ounce) can crushed pineapple in juice
• 1 cup strawberry, chopped
• 14 teaspoon almond extract
• 4 ounces frozen whipped topping, thawed
• 9 ounces graham cracker pie crust

1. In a medium saucepan, combine rhubarb and 1.5 cups water.
2. Cook and stire over medium heat 15 mins or until tender.
3. Remove from heat; stir in sugar and gelatin mix until combined.
4. Cover and refrigerate 2 hours.
5. Stir pineapple, chopped strawberries and almond extract into rhubarb mixture; fold in whipped topping.
6. Spoon mixture into pie shell.
7. Cover and refrigerate 4 hours or until set.

rhubarb, sugar, strawberry gelatin, pineapple, strawberry, almond, frozen whipped topping, graham cracker pie crust

Taken from www.food.com/recipe/strawberry-rhubarb-chiller-pie-430817 (may not work)