1 (4 oz.) pkg. lemon pie filling
1 (3 oz.) pkg. lime Jello
1/3 c. sugar
2 1/2 c. water
2 eggs, slightly beaten
1/2 c. rum
2 c. topping
1 graham crust

Mix pudding with gelatin and sugar in saucepan. Blend in 1/2 cup water and eggs. Add remaining water and cook; stir over medium heat until mix comes to full boil. Remove from heat. Stir in rum; chill. Fold in topping. Spoon into pie crust and chill until firm (about 2 hours). Garnish with additional topping.