2 tbsp. rum
1 pkg. vanilla instant pudding
1 c. milk
1 c. sour cream
1/4 tsp. almond extract
1 (9") baked pie shell
Whipped cream, sweetened
Milk chocolate bar

Combine rum, pudding mix, milk, sour cream and almond extract. Beat well. Pour into baked pie shell and top with sweetened whipped cream. Sprinkle grated chocolate on top. Refrigerate for several hours before serving. (It is even better the next day.) This recipe originally called for 2 tablespoons instant coffee, dissolved in 1 tablespoon boiling water, so if you don't like rum, you can use the coffee and omit the almond extract.