1 pkg. (4 serving) lemon pudding and pie filling mix
1 pkg. (3 oz.) lime flavor Jello
1/3 c. sugar
2 1/2 c. water, divided
2 eggs, slightly beaten (can use Egg Beaters)
1/2 c. Bacardi light rum
2 c. Cool Whip
1 baked 9 inch crumb crust, cooled (or deep dish store bought) Chocolate crumb pie crust is especially pretty.

Mix pudding, gelatin, sugar in saucepan. Stir in 1/2 cup 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. Or place pan in bowl of ice cubes. Blend topping into CHILLED mix. Spoon into crust. Chill about 2 hours.

For a festive look, put small dollop of Cool Whip at edge of crust of each individual serving and place a half slice of lemon or lime on end at rim. Or, sprinkle crumbs over top for another look.

Note: This filling can also be placed in individual cracker crumb tart-size shells.