Ingredients1 1/4 cups milk
1/4 cup light BACARDI rum
1 tsp vanilla
1/2 cup finely chopped Brazil nuts
1 cup whipping cream
1/4 ounce white chocolate, finely shaved
1 9-inch baked pastry shell
Preparation
In a saucepan cook pudding mix according to package directions, except use only the 1 1/4 cups milk. Remove from heat. Stir in rum and vanilla. Cover surface with clear plastic wrap, cool to room temperature without stirring. Sprinkle nuts over bottom of baked pie shell. Whip the cream till soft peaks form. Fold into pudding mixture. Turn into the Baked Pastry Shell. Cover and chill several hours. Garnish with additional unsweetened whipped cream, white chocolate.
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