Rum Cream Pie (my family calls it 80 proof pie)
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- prepared 9 inch graham cracker pie crust
- 2 pkg
- (4 oz serving size) vanilla instant pudding/pie filling
- 1 1/4 c
- 1/2 c
- rum (light or dark rum)
- 1/8 tsp
- 3 1/2 c
- (8 oz) cool whip
1Combine pudding mix, milk, rum, and nutmeg. Beat on low for 1 minute. Fold in whipped topping. Chill 2 hours.
2** careful, the Rum is not cooked out and the amount to add is not a typo, it's a little strong but if you like rum, it's wonderful!
good add-in's are coconut flakes, a little coconut cream or even bananas
I'm trying it with Oreo Cookie crust next time...will let you all know how it turns out and hopefully add pictures.