Rhubarb Swirl Pie

3 cups rhubarb, cut up in 1 inch slices
3/4 cup sugar
1 small box strawberry jello
1 small box instant vanilla pudding
1 1/2 cups cold milk
1 8-oz carton Cool Whip
1 large deep dish, or 2 regular 9 inch graham cracker crusts

Combine rhubarb and sugar in saucepan and let set for 1 hour. After 1 hour, bring rhubarb and sugar to boil, stirring until sugar is dissolved. Sprinkle jello over rhubarb mixture and allow to cool to room temperature. In a large bowl, beat together pudding and milk. Refrigerate until set. Fold Cool Whip into pudding. Pour into pie crust. Add rhubarb mixture, swirling into pudding mixture. Refrigerate until set.