1 pkg. lemon pudding & pie filling
1 (3 oz.) pkg. lime gelatin
2 eggs, slightly beaten
2 c. Cool Whip, thawed
Garnishes
1/3 c. sugar
2 1/2 c. water
1/2 c. Bacardi light rum
1 baked 9" pie shell

Mix pudding, gelatin and sugar in saucepan. Stir in 1/2 cup of water and eggs; blend well. Add remaining water. Stir over medium heat until mixture comes to a full boil. Remove from heat, stir in rum. Chill about 1 1/2 hours. Blend topping into chilled mixture; spoon into crust. Chill until firm, about 2 hours. Garnish with additional topping, lemon or lime slices, grated lime or lemon peel or graham cracker crumbs.