1 pkg. (4 serving size) Jello lemon pudding
1 (3 oz.) pkg. jello lime gelatin
1/3 c. sugar
2 1/2 c. water
2 eggs, slightly beaten
1/2 c. light rum
1 3/4 c. Cool Whip
1 baked 9 inch graham cracker crust

Combine pudding mix, gelatin and sugar in saucepan. Stir in 1/2 cup of the water and the eggs. Blend well. Add remaining water and cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in rum. Chill thoroughly. Blend Cool Whip into chilled mixture. Spoon in pie crust and chill until firm or 2 hours.