Chocolate Surprise Pie

Ingredients:

1 cup finely chopped rhubarb

1 2/3 cups water

1 package (4 serving) strawberry gelatin

1 package (4 serving) instant chocolate pudding mix

2/3 cup dry milk powder

1 chocolate piecrust (6 ounces)

1 cup Cool-Whip whipping cream

2 tablespoons mini chocolate chips

Directions:

In a medium saucepan, combine rhubarb and 1/3 cup water. Cover and cook over medium heat for 5 minutes or until rhubarb becomes soft. Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and let set for 30 minutes.

In a medium bowl, combine dry pudding mix, dry milk powder, and remaining 1 1/3 cups water. Mix well with a wire whisk. Pour pudding mixture into piecrust. Refrigerate while preparing topping.

In a medium bowl, combine cooled rhubarb mixture and Cool Whip. Spread topping mixture evenly over set filling. Evenly sprinkle chocolate chips over top. Refrigerate for at least 2 hours. Yields 8 servings.