Italian Rum Cake


10 Servings

  • 1 5.7-ounce package anisette toast
  • 4 cups milk (1 cup for dipping cookies, and 3 cups for pudding)
  • 1 1.7-ounce package sugar-free vanilla instant pudding mix
  • 1 1.7-ounce package sugar-free chocolate instant pudding mix
  • 2 teaspoons rum extract
  • 1 8-ounce container frozen whipped topping, thawed

Dip cookies in milk and line bottom of 13 x 9-inch pan. Make each pudding separately with 1½ cups milk. When completed, add 1 teaspoon rum to each. Layer vanilla, then chocolate pudding over cookies. Finish with whipped topping. Refrigerate at least 2 hours.


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