Italian Rum Cake
- RUM SAUCE:
- Use lage Italian toasted anise cookies cut in half
- 1 package instant vanilla and chocolate pudding
- 9 ounce package cool whip
- 1/2 cup water
- 1 cup sugar
- 1/2 cup rum
Put water and sugar in a saucepan and bring to a boil. Remove from heat and add rum.
Using spring pan - make a layer of cookies - fill in holes with broken piecess of cookies. Pour sauce - layer 1 package pudding and repeat again with cookies. Rum sauce and pudding. Last row repeat cookies and rum sauce only.
Cover and refrigerate for 2 days. Remove from pan and frost with cool whip.
May sprinkle nuts or coconut on top.