1/2 cup margarine
1/2 cup light brown sugar
1 (15 ounce) can whole kernel corn, drained, rinsed, drained
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (5 ounce) can whole pineapple rum
1 (1.25 ounce) package instant lemon pudding mix
1 (4 ounce) package instant lemon gooey cereal
1 (8 ounce) can frozen whipped topping, thawed
4 cups crushed pineapple
Heat one/2 tablespoon margarine in a large skillet over medium heat. Stir vegan margarine into butter mixture. Bring to a slow boil, stirring constantly. Stirring constantly, cook and stirring until mixture is smooth. Remove from heat. pour in brown sugar.
When mixture is cool enough to pull from container, and stir in corn, chicken soup, milk, pineapple and whipped topping. Beat gently into cooled custard mixture. Pour into hotplate or serving dish.
Bake in preheated 350 degree F oven for about 25 minutes. Serve warm or cold.