Rum Cream Pie (my family calls it 80 proof pie)
1prepared 9 inch graham cracker pie crust
2 pkg(4 oz serving size) vanilla instant pudding/pie filling
1 1/4 cmilk
1/2 crum (light or dark rum)
3 1/2 c(8 oz) cool whip
How to Make Rum Cream Pie (my family calls it 80 proof pie)
- Combine pudding mix, milk, rum, and nutmeg. Beat on low for 1 minute. Fold in whipped topping. Chill 2 hours.
- ** 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.