Italian Rum Cake

• 2 pkg. Stella D'Oro Anisette toast
• 1 large pkg. vanilla pudding (not instant)
• 1 large pkg. chocolate pudding (not instant)
• milk to prepare puddings
• 2 jiggers rum
• 1 large container Cool Whip or La Creme

1. Layer 1 package Anisette toast in bottom of 9 x 13-inch pan by breaking toast in half.
2. (Don't worry about spaces between toast, pudding will fill it up.)
3. Cook vanilla pudding according to package instructions.
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. Add 1 jigger of rum and pour over toast layer.
6. Cover with foil.
7. Place in refrigerator overnight.
8. In morning or before serving, frost with Cool Whip.
9. Cut into squares and serve.
10. Serves 12.

stella doro anisette, vanilla pudding, chocolate pudding, milk, jiggers rum, creme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653649 (may not work)