1 Baked Graham Cracker Crust

Filling:
1-3 oz. Box Lemon Pudding & Pie Filling
1-3 oz. Box Lime Gelatin
1/3 c. Granulated Sugar
2 1/2 c. Water
2 Eggs, slightly beaten
1/2 c. Light Rum
8 oz. Frozen Whipped Topping, thawed

Mix together in a saucepan, pudding mix, lime gelatin, sugar, 1/2 c. water and eggs.
Blend well.
Stir in remaining water and cook, stirring constantly over medium until mixture come to a full boil.
Remove from heat, stir in rum.
Chill thoroughly.
Fold in whipped topping.
Spoon into pie crust and chill 2-3 hours until firm.
Garnish with additional whipped topping and lime slices.