Ingredients
- 1 pkg. (sm. - 4 serving) Jello lemon pudding
- 1 pkg. (3 ounce.) lime Jello gelatin
- 1/3 c. sugar
- 2 1/2 c. water
- 2 Large eggs
- slightly beaten
- 1/2 c. Bacardi LIGHT rum
- 2 c. Cold Whip
- thawed
- 1 baked (9 inch) crumb crust
- cooled
Instructions
- In saucepan, mix pudding, gelatin and sugar.
- Stir in 1/2 c. water and Large eggs; blend well.
- Add in remaining water.
- Stir over medium heat till it comes to a FULL boil.
- Remove from heat, stir in rum.
- Refrigerateabout 1 1/2 hrs.
- Blend Cold Whip into chilled mix, spoon into pie crust.
- Refrigeratetill hard (about 2 hrs).
- Garnish with Cold Whip or possibly lemon-lime slices.
- Can also use chocolate pie crust and garnish with chocolate shreds!
- VERY RICH!
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