1 (4 oz.) pkg. lemon pudding mix
1 (3 oz.) pkg. lime Jello
1/3 c. sugar
2 1/2 c. water
2 eggs, slightly beaten
1/2 c. Bacardi light rum
2 c. non-dairy whipped topping
1 (9 inch) crumb crust

Mix pudding, Jello, and sugar in saucepan. Stir in 1/2 cup water and eggs. Blend well. Add rest of water. Stir over medium heat until mixture comes to a boil. Remove from heat. Stir in rum. Chill about 1 1/2 hours. Blend whipped topping into chilled mixture. Spoon into crust. Chill until firm, about 2 hours. Garnish with whipped cream or graham cracker crumbs.