1 pkg. lemon pudding & pie filling (4 serving size)
1 pkg. (3 oz.) lime gelatin
1/3 c. sugar
2 1/2 c. water
2 eggs, slightly beaten
1/2 c. Bacardi light rum
1 3/4 c. thawed Cool Whip
1 baked 9" graham cracker crumb crust, cooled

Combine pudding mix, gelatin and sugar in a saucepan. Stir in 1/2 cup of the water and the eggs, blending well. Add remaining water and cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in rum. Chill.

Thoroughly blend whipped topping into chilled mixture. Spoon into pie crust and chill until firm, about 2 hours. Garnish with additional whipped topping and lime slices.