Italian Rum Cake

A nice desert to end any Italian meal, this semi-homemade Italian Rum Cake desert is rich, simple and easy to make.
The idea of preparing this Italian cake ahead of time is a real time saver for any Italian dinner party.

Italian Rum Cake

2 - 3 1/2 oz. pkg. Instant vanilla pudding
2 - 3 1/2 oz. pkg. Instant dark and sweet pudding
7 cups milk
2 tsp. rum extract
1 1 lb. Pound Cake
1 8 oz. Container of Cool whip

Line bottom of 13 X 9 X 2 pan with cake sliced ¼ in. thick.
Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract.
Let pudding set 5 min., then pour over cake.
Put another layer cake.
Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract.
Let pudding set 5 min., then pour over cake.
Top with cool whip.
Let set overnight.
Keep refrigerated.

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