1 (18 ounce) package sour cream recipe
2 (3 ounce) packages instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
2 (8 ounce) cans sour milk
1 (3 ounce) package instant vanilla pudding mix
3 eggs
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 cups white sugar
1 tablespoon dark rum
1 (12 ounce) container frozen whipped topping, thawed
Combine sour cream with pudding mix and pudding mix. Let stand at room temperature for 5 minutes to allow mixture to firm. Trim top of packages of pudding mix and sets aside.
When pudding mixture has cooled, refrigerate leftover water and form into balls. Place above pudding in a medium bowl.
In a large bowl, beat eggs, vegetable oil, vanilla extract, and sugar until light and fluffy. Beat sour cream mixture until light and fluffy. Beat egg mixture into sour cream mixture. Cover and refrigerate overnight. Whip cream until stiff. Fold whipped topping into pudding mixture. Pour mixture into crust. Chill in refrigerator and serve immediately.