Irish Tipsy Cake

1. 1

   Bake cake as directed on box; cool.

2. 2

   Prepare pudding as directed on box and add rum.

3. 3

   Use a small punch bowl and crumble enough cake to cover the bottom; cover with a thin layer of pudding and rum mixture, then a layer of Cool Whip.

4. 4

   Sprinkle with chopped nuts.

5. 5

   Repeat these layers until all ingredients have been used, being sure the top layer is Cool Whip.

6. 6

   Cover with nuts and dot with maraschino cherries.

7. 7

   Do not serve for 4 days.

8. 8

   Keep refrigerated.

9. 9

   The cake will stay delicious up to 10 days.

10. 10

    I put cherries around the sides of the cake to make it look pretty.

No additional tips available.