Recipe: Daiquri Pie (with Cool Whip) for Cyn/CT

Daiquiri Pie

1 package (4 serving size) lemon pudding (not instant)
1 package (3 oz.) lime gelatin
1/2 cup sugar
2 1/2 cups water
2 eggs, beaten
1/4 cup rum
1 large tub cool-whip or whipped topping
2 fresh limes
1 baked 9-inch graham cracker crust

Combine pudding, gelatin and sugar in pan. Stir in 1/2 cup of the water and the eggs, blend well. Add remaining water and cook and stir over medium heat until mixture comes to boil.

Remove from heat; stir in rum; Chill.

Blend 1/2 whipped topping into chilled mixture.

Spoon into pie crust and chill until firm, about 2 hours.

Garnish with additional whipped topping and lime slices.

Do not freeze this pie. Store leftovers in refrigerator.