PIE:

1 pkg. vanilla pudding (not instant)
1 egg, slightly beaten
2 c. milk
1 tsp. rum extract
1 1/2 c. prepared mincemeat
1 baked 9" crumb shell

CRUST:

1 1/2 c. vanilla wafer crumbs (about 24 cookies)
2 tbsp. sugar
6 tbsp. melted butter

PIE: Prepare vanilla pudding with egg and milk, cook over medium heat until thickens and comes to a boil. Remove from heat and add rum extract. Cool 5 minutes, stirring occasionally. Spread 1 cup mincemeat evenly in bottom of cooled crumb shell, top with pudding mixture. Chill 2 to 32 hours. Arrange remaining mincemeat in spiral design on top of pie. Garnish with cherries and mint leaves.

CRUST: Mix all ingredients and press into bottom and around sides of a 9" pie plate. Bake at 375 degrees for 5 to 8 minutes.