1 pkg. (sm. - 4 serving) Jello lemon pudding
1 pkg. (3 oz.) lime Jello gelatin
1/3 c. sugar
2 1/2 c. water
2 eggs, slightly beaten
1/2 c. Bacardi LIGHT rum
2 c. Cool Whip, thawed
1 baked (9 inch) crumb crust, cooled

In saucepan, mix pudding, gelatin and sugar. Stir in 1/2 cup water and eggs; blend well. Add remaining water. Stir over medium heat until it comes to a FULL boil. Remove from heat, stir in rum. Chill about 1 1/2 hours.

Blend Cool Whip into chilled mixture, spoon into pie crust. Chill until firm (about 2 hours). Garnish with Cool Whip or lemon-lime slices.

Can also use chocolate pie crust and garnish with chocolate shreds! VERY RICH!