7-ounce package of lemon pudding mix
7-ounce package of lime Jelly-O mix
2 cups of water
2 eggs (lightly beaten)
1/3 cup of lime juice
1/4 cup of tequila
1/4 cup of Mexican Controy, Cointrea or Triple sec
1-1/2 cups of whipped topping
2.9" graham cracker crusts
1 lime (thinly sliced
Combine the pudding and Jelly-O mix with 1/2 cup a cup of water and beaten
eggs and blend well.
Add the remaining water and pour it into a medium-sized saucepan.
Now cook this over medium high heat, stirring constantly until the mixture
comes to a full boil.
Then remove from heat and stir in the lime juice, tequila and Controy.
Chill this mixture for two hours. In the chilled mixture, fold the whipped
Put this into the piecrust and chill until it is firm.
Use lime slices as garnishing.