20 Estee fudge cookies, crushed
3 tbsp. melted butter
20 oz. crushed pineapple in its own juice, drained (reserve juice)
1 tsp. cornstarch
1 1/2 c. milk, lowfat
1/2 c. light sour cream
4 oz. pkg. sugar-free instant vanilla pudding mix
4 oz. Cool Whip
1 tsp. each grated orange peel and rum extract
1/4 tsp. grated nutmeg

Combine crushed cookies and melted butter and press into pie pan and bake 5 minutes at 325 degrees. Combine milk, sour cream and beat in dry pudding mix. Fold in 1/2 cup drained pineapple, Cool Whip and seasonings. Pour into crust and chill.