Ingredients


* 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 1lb Pound Cake
* 1 8 oz container of Cool whip


Directions

* 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.