In a medium saucepan, combine rhubarb and water. Cover. Cook over medium heat until rhubarb is soft, 5 to 8 minutes. Remove from heat. Stir in dry gelatin. Cool, uncovered. 10 mintues. In a large bowl, stir cream cheese with a spoon until soft. Add dry milk powder, dry pudding mix and cooled rhubarb sauce. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly in pie crust. Cover and refrigerate at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
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