2 c. flour
4 tbsp. sugar
1/2 lb. butter

Put flour into a bowl. Cut butter into flour, then mix in sugar. By hand, work into a ball. Grease a pan 11 x 18 x 1 1/2 inches deep and evenly pat the pastry in the pan. Bake at 350 degrees for about 15-18 minutes (until lightly browned). Watch carefully. It has to be very light brown. Let cool.

CREAM:

1/2 lb. unsalted butter
1 c. sugar
8 drops rum extract, approximately
1 vanilla pudding (calls for 2 cups milk, but use only 1 3/4 c.)

Cook pudding. Let cool. Cream butter and sugar and add rum extract. Then beat in gradually the cooled pudding. If not smooth, add a little cooled melted unsalted butter and beat again. On cooled pastry, spread the cream, making sure there are no gaps at the edges, where the Jello can seep through and ruin the pastry.

JELLO:

2 pkg. cherry flavor Jello (calls for 4 c. water, you use only 3 3/4 c.)

Prepare the Jello according to the directions. A good idea is to put the Jello into the freezer for about 15-20 minutes, so it starts setting. Then pour it over the creamed mixture and let it set completely in the refrigerator. (Watch water quantity as stated above.)