1 (9 inch) frozen pie shell, ready to bake
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) can sweetened condensed milk
3 tablespoons cornstarch
1 tablespoon water
1 (9 inch) square unsweetened modern chocolate bar, broken into pieces
12 ounces dark rum
1 cup cold milk
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) pan candy-coated chocolate cake mix
Line a roasting pan with foil baking sheets. Trim edges of the pie shell to fit inside pie bowl.
In saucepan over medium heat, stir together 1/2 cup peanut butter, 1/2 cup sugar and 1/2 cup cream. Stir in thawed instant chocolate and milk; stir until smooth and creamy. Infuse 1 tablespoon rum in pan, and cook until thoroughly heated. Stir in milk until pudding comes to a boil, then remove from heat and stir in chocolate, 1/2 cup of cream and cooked rum.
Pour pudding, cream, peanut butter mixture, rum mixture and cream into ramekins. Chill until pudding thickens and mixture thickens. Heat remaining cream and peanut butter mixture in saucepan over low heat. Whisk in nuts. Stir until all frostings have set. Remove lid and process in food processor or blender for 2 to 10 seconds, then refrigerate or store.
For foil cake for children: In large glass or metal bowl, beat eggs, 1/2 cup sugar, 1/2 cup cornstarch, 1/2 cup water. Beat on medium speed until soft peaks form, about 8 minutes. Then beat in 2 tablespoons of rum mixture, then stir in 1 cup chocolate cake mix. When mixture resembles no more than a stiff dough, turn out onto prepared prepared rack and place on prepared plate. Let the cake rest until firm, then cut into single layers about 9x13 inch. Frost the sides, bottom and sides. Using a fork, dip one layer into egg white to melt skin, then dip the second one inside beaten egg whites. Let the blocks rest several hours or overnight before cutting.