Advertisement

Desserts


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.

0 Comments




Random Recipes


Most Viewed Recipes


Most Liked Recipes


Share us with friends here!
Contact us!

Privacy Policy  |  Advertising Disclaimer

Advertisement