1 sm. pkg. Jello lemon pudding
1 sm. pkg. Jello 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 inch graham cracker crumb crust, cooled

Combine pudding mix, gelatin and sugar in a saucepan. Stir in 1/2 cup water and the eggs; blend well. Add remaining water and cook, stirring 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, if desired.