1 pkg. (4 serving size) Jell-O Lemon Pudding/Pie Filling
1 pkg. (3 oz.) Jell-O Lime Gelatin
1/3 c. sugar
2 1/2 c. water
2 eggs, slightly beaten
1/2 c. Bacardi White rum
2 c. Cool Whip topping, thawed
1 baked 9" crumb crust, cooled

Mix pudding, gelatin and sugar in saucepan. Stir in 1/2 cup water and eggs; blend well. Add remaining water. Stir over medium heat until mixture comes to full boil. Remove from heat; stir in rum. Chill about 1 1/2 hours. (To hasten chilling, place bowl of filling mixture in larger bowl of ice and water; stir until mixture is cold.) Blend topping into chilled mixture. Spoon into crust. Chill until firm, about 2 hours. Garnish with additional whipped topping, lime or lemon slices, grated lime or lemon peel, or graham cracker crumbs.