Italian Rum Cake

1. 1

   Layer 1 package Anisette toast in bottom of 9 x 13-inch pan by breaking toast in half.

2. 2

   (Don't worry about spaces between toast, pudding will fill it up.)

3. 3

   Cook vanilla pudding according to package instructions.

4. 4

   Add 1 jigger of rum and pour over toast. Break up second package of toast and layer on vanilla pudding. Cook chocolate pudding according to package instructions.

5. 5

   Add 1 jigger of rum and pour over toast layer.

6. 6

   Cover with foil.

7. 7

   Place in refrigerator overnight.

8. 8

   In morning or before serving, frost with Cool Whip.

9. 9

   Cut into squares and serve.

10. 10

    Serves 12.

No nutritional information available.

No additional tips available.