Anisette Sponge Dessert

1. 1

   Slice each sponge in half lengthwise.

2. 2

   Lay sponge in 9 x 13-inch (glass preferred) pan to cover bottom.

3. 3

   Sprinkle with the rum.

4. 4

   Set aside.

5. 5

   Mix instant chocolate pudding according to package instructions but do not let it stand.

6. 6

   Pour directly over the sponge. Be sure that it covers all the sponge.

7. 7

   Mix vanilla instant the same and pour it over the chocolate, being careful not to make a hole in the chocolate layer.

* Per serving · 4 servings · Values may vary.

No additional tips available.