1 (9 inch) pie crust, baked
1 (3.5 ounce) package instant vanilla pudding mix
1 cup boiling water
2 teaspoons lemon extract
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups dark rum
1 1/2 cups milk
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Place pie crust in oven rack. Press lemon extract and pudding mix onto bottom of pie crust. Plum pudding mix shapes like a 2 inch round spoon. Place whipped topping over pie crust. Place ice cream in ceramic serving bowl. Freeze until solid. Spread over pie.
Bake in preheated oven for 30 minutes. Let stand for 10 minutes. Cool completely, chill pie and serve.