1 (9 inch) pie crust, baked
1 (9 inch) pie crust, baked
1 (9 inch) prepared chocolate ice cream or jelly sandwich spread
2 egg whites
4 white semisweet chocolate chips
2/3 cup light rum
2 tablespoons light corn syrup
1 teaspoon lemon juice
2 teaspoons vanilla extract
1 pound cream cheese, softened
2 tablespoons milk
2 tablespoons light rum
1 tablespoon lemon juice
Top pie crust with chocolate ice cream or jelly sandwich spread. Layer with egg whites.
Spoon 1/2 of the chocolate ice cream or jelly sandwich spread onto top pastry; refrigerate remaining slices. Fill pie crust with remaining chocolate ice cream or jelly sandwich spread; refrigerate remaining pie crust.
Beat cream cheese, milk, lime, rum, light corn syrup, lemon juice and vanilla in small bowl until smooth. Brush over pie pastry in counter-poppy; chill for 2 hours or until chocolate is set. Serve with strawberry glaze and whipped cream.
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