Daiquiri Pie - cooking recipe

Ingredients

1 (4 serving size) pkg. Jello-O lemon pudding and pie filling
1 (3 oz.) pkg. Jell-O 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 Birds Eye Cool Whip nondairy whipped topping
1 (9-inch) baked graham cracker crust, cooled
lime (to use for lime slices)

Preparation

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