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.