20 oz. crushed pineapple in syrup
1 tsp. cornstarch
1/2 c. lite sour cream
4 oz. Cool Whip, thawed
1 tsp. grated orange peel
1 1/2 c. milk
1/4 tsp. ground nutmeg
1 tsp. rum extract
1 sm. pkg. sugar free instant vanilla pudding
1 (9 inch) chocolate or graham cookie crust

GLAZE: Drain 1/2 cup pineapple syrup into a large cup. Stir in cornstarch. Microwave until boils and thickens.

Combine milk and sour cream. Beat in pudding mix until well blended. Fold in 1/2 cup drained pineapple, Cool Whip, peel, extract and nutmeg. Turn filling into prepared crust. Chill until set. Arrange remaining pineapple on top of tart. Spoon cooled glaze over tart. Garnish as desired. Serves 10.