Bake pie crust as directed.
Beat softened cream cheese in a large mixing bowl at the high speed of an electric mixer until light and fluffy. Add sweetened condensed milk and limeade concentrate; beat at medium speed until smooth.
Stir in rum and desired amount of food coloring. Fold in 1 cup whipped topping. Spoon filling into piecrust and chill for at least an hour.
Spread remaining 3/4 cup whipped topping over pie and serve.
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