Instructions: Spread mincemeat on bottom of pie shell. Bake at 425^F until crust is golden - about 15 minutes. Cool thoroughly. Meanwhile combine custard mix and gelatin in a saucepan. Blend in milk. Bring quickly to a boil, stirring constantly. Stir in rum. Cover and chill until thickened, Fold Cool Whip into thickened custard mixture. Pour over mincemeat in pie shell. Chill until firm - about 3 hours. Garnish with additional mincemeat or candied orange peel if desired.

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