1 pkg. (6 oz.) semi-sweet chocolate pieces
1/2 c. evaporated milk
1/4 c. light corn syrup
Cereal crumb crust, see below
1 pkg. (3 1/4 oz.) vanilla pudding mix (not instant)
1 1/2 c. milk
1 c. whipping cream
1/2 tsp. rum flavoring

Melt chocolate with evaporated milk in top of double boiler over hot water. Remove from heat. Add corn syrup, stirring until smooth. Pour into crumb crust.

Combine pudding mix and milk in saucepan; cook over medium heat, stirring constantly, until mixture boils; cool.

Combine whipping cream and rum flavoring; beat until cream is stiff. Beat cooled pudding until smooth and creamy. Fold in whipped cream. Pour on top of fudge layer. Chill at least 3 hours.

CEREAL CRUMB CRUST:

Blend:

1 1/2 c. crushed sweet crunchy peanut butter cereal
1/3 c. melted butter
1/4 c. packed brown sugar

Press evenly onto bottom and sides of 9 inch pie plate. Bake at 350 degrees for 8 minutes; cool.