Serves: 8
Total Calories: 245
1. Chill small mixing bowl and beaters of electric mixer.
2. In medium saucepan sprinkle gelatin over 1/2 cup of milk. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Stir in remaining milk, sugar and pudding mix. Cook and stir over medium heat until boiling.
3. Pour half of mixture into large mixing bowl. Set aside. Stir chocolate morsels into remaining mixture until melted. Spread in crust. Cover surface with plastic wrap. Refrigerate.
4. Stir rum or rum flavoring into remaining pudding mixture. Cover surface with plastic wrap. Refrigerate about 30 minutes or until just beginning to set.
5. In chilled bowl beat cream on medium speed of electric mixer until soft peaks form. Using same beaters beat pudding mixture until smooth. Fold in whipped cream. Spoon over chocolate layer. Refrigerate at least 3 hours or until set.
6. Garnish as desired. Store in refrigerator.
This Black-Bottom Creme Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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