Italian Rum Cake Recipe

Ingredients:
2 (6 ounce) packages stella doro anisette toast
5 ½ ounces cook and serve chocolate pudding mix
8 tablespoons good quality rum (optional)
5 ½ ounces vanilla pudding mix
3 cups milk
Cool Whip

Preparation Instructions:
Cut the anisette cookies in half lengthwise and put them lined at the bottom of a 13×9 glass baking dish. Brush the cookies or spray them with rum. Pour the prepared vanilla pudding over them. Cover the pudding with another layer of anisette cookies cut in half lengthwise and sprayed with rum. Cover the cookies with prepared chocolate pudding. Cover the chocolate pudding with cool whip. Refrigeate for at least 4 hours.

Photo credit: Mattastic!