Step 1

Reserve 4 berries for garnish; chop remaining berries. Place 1 cup chopped berries in medium saucepan; stir in rhubarb, sugar and water. Bring to boil in covered saucepan on high heat; cook on medium-low heat 5 min. or until berries are softened, stirring occasionally.

Step 2

Pour into bowl; cool to room temperature. Refrigerate 2 hours or until chilled.

Step 3

Beat pudding mix and milk in large bowl with whisk 2 min. Add berry mixture; stir 1 min. Stir in COOL WHIP.

Step 4

Spoon remaining chopped berries into dessert glasses; top with rhubarb mixture. Slice reserved whole berries; place on desserts.