Pastel De Ron ( Rum Pie)

• 8 sheets graham crackers, crushed
• 6 tablespoons butter or 6 tablespoons margarine, melted
• 14 cup sugar
• 12 cup nuts, crushed in food processor (any kind)
• 12 teaspoon salt (omit this if using salted nuts)
• 2 (1/4 ounce) envelopes unflavored gelatin
• 2 cups half-and-half
• 13 cup sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 12 cup rum (any kind, whatever you prefer)
• 1 teaspoon rum extract

1. CRUST:.
2. Preheat oven to 325 degrees F.
3. In a mixing bowl, blend all crust ingredients until well-mixed.
4. Press mixture into a 10 inch springform pan, going 1/2 inch up the sides.
5. Bake at 325 degrees F for 10-15 minutes, or until lightly browned.
6. Set aside to cool.
7. FILLING:
8. In a medium saucepan, sprinkle gelatin over half-and-half.
9. Add sugar and cook over medium heat until both sugar and gelatin are dissolved.
10. Cool completely.
11. Scrape thawed whipped topping into a large bowl.
12. Fold in cooled gelatin mixture until well-mixed.
13. Mix in rum and rum extract.
14. Pour into prepared crust.
15. Chill for at least two hours before serving.

crackers, butter, sugar, nuts, salt, unflavored gelatin, sugar, frozen whipped topping, rum, rum

Taken from www.food.com/recipe/pastel-de-ron-rum-pie-171438 (may not work)