Ingredients

• 2 - 3 1/2 oz. pkg. Instant vanilla pudding
• 2 - 3 1/2 oz. pkg. Instant dark and sweet pudding
• 7 cups milk
• 2 tsp. rum extract
• 1 1lb Pound Cake
• 1 8 oz container of Cool whip

Directions

• Line bottom of 13 X 9 X 2 pan with cake sliced ¼ in. thick.
• Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract.
• Let pudding set 5 min., then pour over cake.
• Put another layer cake.
• Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract.
• Let pudding set 5 min., then pour over cake.
• Top with cool whip.
• Let set overnight.
• Keep refrigerated.

Rita