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 1 lb. Pound Cake
1 8 oz. Container of Cool whip

Methods:

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.

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