Daiquiri Pie
Yield
1 piePrep
20 minCook
15 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
instant pudding mix, lemon
|
* |
| 1 | package |
jello
lime |
|
| ⅓ | cup |
sugar
|
|
| 2 ½ | cups |
water
|
|
| 2 | large |
eggs
slightly beaten |
|
| ½ | cup |
light rum
|
* |
| 1 ¾ | cups |
whipped topping, prepared
thawed |
|
| 1 | each |
graham cracker pie crust
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
instant pudding mix, lemon
|
* |
| 1 | package |
jello
lime |
|
| 79 | ml |
sugar
|
|
| 591 | ml |
water
|
|
| 2 | large |
eggs
slightly beaten |
|
| 118 | ml |
light rum
|
* |
| 414 | ml |
whipped topping, prepared
thawed |
|
| 1 | each |
graham cracker pie crust
|
*
|
Directions
Combine pudding mix, jello, and sugar in a saucepan. Stir in ½ cup of the water.
Blend well. Add remaining water, and cook, stirring constantly, over medium heat until mixture comes to a full boil.
Remove from heat.
Stir in rum, then chill for about 20 minutes or until very cool.
horoughly blend cook whip into chilled mixture. Spoon into pie crust, and chill until firm, about 2 hours.
Garnish with additional cool whip and thin lime slices.
