Black-Bottom Rum Pie
|Canned vanilla pudding||10 Ounce|
|Canned chocolate pudding||10 Ounce|
|Unflavored gelatin||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Prepared graham cracker pie shell||1 (8 Or 9 Inch)|
|Non dairy whipped topping||9 Ounce|
Place vanilla pudding in a small bowl; combine chocolate pudding and rum in another small bowl, reserve.
Soften gelatin in the water in a 1 cup measure.
Place over hot, not boiling, water in a small saucepan until gelatin dissolves.
Stir 2 tablespoons of the dissolved gelatin into the vanilla pudding; add remaining gelatin mixture to chocolate rum mixture.
Place bowl containing chocolate rum mixture in a pan of ice and water to speed set.
Chill, stirring often, until it is as thick as an unbeaten egg white; pour into prepared graham cracker pie shell.
Add 1 cup non dairy whipped topping into vanilla pudding mixture; fold in carefully; pile on top of chocolate mixture; chill in refrigerator several hours until firm.
To serve: Decorate with remaining non dairy whipped topping and chocolate curls.