1 (4 serving) pkg. instant Jello lemon and vanilla flavor pudding and pie filling
1 1/2 c. sour cream
3 tbsp. rum flavoring
2 tbsp. sugar
2 tbsp. milk
1 tbsp. grated lime rind (optional)
1 (8 oz.) can crushed pineapple, drained
1/2 c. coconut

Combine pie filling mix and sour cream and rum and sugar and milk and rind in medium bowl. Beat with wire whisk until blended and smooth, about 1 minute. Fold in pineapple and coconut. Spoon into baked pie shell or graham cracker crust. Chill 3 hours.