Daiquiri Pie

• 1 (4 serving size) pkg. jello lemon pudding/pie filling
• 1 (3 oz.) 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. Cool Whip
• 1 baked 9-inch graham cracker crumb crust, cooled

1. Combine
2. pudding
3. mix,
4. gelatin
5. and sugar in saucepan. Stir in
6. 1/2
7. cup
8. of
9. water
10. and
11. the
12. eggs; blend well.
13. Add remaining water
14. and cook; stir over medium heat until mixture comes to
15. a full boil.
16. Remove from heat; stir in rum.
17. Chill. Thoroughly
18. blend
19. Cool Whip into chilled mixture.
20. Spoon into pie crust and chill until firm, about two hours.
21. Garnish with additional Cool Whip and lime slices if desired.

jello lemon puddingpie filling, jello lime gelatin, sugar, water, eggs, rum, graham cracker crumb crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=706304 (may not work)