1 (8 oz.) pkg. cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tbsp. grated lime rind
1/2 c. fresh lime juice
1/3 c. light rum
9 inch graham cracker crust
1 c. whipping cream
1 tsp. grated lime rind

Beat cream cheese until smooth and fluffy. Gradually add sweetened condensed milk, beating until well blended. Add 1 tablespoon lime rind, lime juice and rum. Pour mixture into graham cracker crust. Refrigerate 3 to 4 hours or overnight. Gradually add 1 tablespoon rum to whipping cream, beating until stiff. Spread over pie and sprinkle with 1 teaspoon lime rind. Makes 8 servings.