Rum Cream Pie (Frozen Dessert)

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	Preparation	60 minutes
	Ready In	60 minutes

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FOR THE CRUST:

Roll cookies fine and mix well with melted butter. Press into two 9 inch pie plates and freeze.

FOR THE FILLING:

Beat egg yolks well. Add the sugar and beat until thick and creamy.

Soak the gelatin in cold water. Place over a low flame and bring to boil.

Pour the gelatin over the egg mixture stirring briskly. Whip the cream until stiff.

Fold into pie mixture and stir in the sum. Pour into 2 frozen pie shells. Sprinkle with shaved chocolate. Freeze until firm.

Each pie serves 8.

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A nice light salad. Crunchy cabbage and the brocolli and carrots get cooked just right. Refreshing taste, good for the summer.