1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup white sugar
1/2 cup milk
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup rum
1/2 cup light rum
1/2 cup chopped pecans
1/2 cup confectioners' sugar
1/2 cup flaked coconut
1/2 cup pecans
In a small bowl, combine the whipped topping, 1/2 cup sugar, milk, and 1/2 cup rum. Beat until smooth and spread over the bottom of the pie shell. Chill until ready to use.
In a large bowl, beat the remaining 1/2 cup rum and 1/2 cup sugar until smooth. In a medium bowl, whisk together the milk and 1/2 cup rum. Fold in the flour and salt. Stir in the milk mixture, one at a time, until the dough is sticky. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 1 inch slices. Chill for at least 1 hour before serving.