4 egg yolks
1 1/2 c. powdered sugar
1/4 c. rum or 1 tsp. rum extract
2 tbsp. frozen whipped topping, thawed

In a medium bowl beat egg yolks with electric mixer on high speed until thickened and lemon-colored, about 5 minutes. Add powdered sugar and continue beating on medium speed until combined. Gradually beat in rum until blended. Fold in whipped topping. Makes about 2 cups.