No Bake Rum Cake Recipe
Yield: 21 ServingsRecipe by luhu.jp
Ingredients:
2 package: Stella Dora Annaset Sponge,
1 package: Vanilla Pudding, 6 serving
1 package: Dark Sweet Chocolate Pudding, 6 serving
1 ounce: Bottle Rum Flavoring,
9 ounce: Cool Whip,
1/2 cup: Slivered Almonds,
12: Maraschino Cherries, halved
Milk,
Directions:
Fill a soup dish with milk. Dip sponges guickly and blot on paper
towel. Line entire bottom of a 13x9x2 pan, packing tightly and
refrigerate. Prepare vanilla pudding and cool down 10 minutes, add 2
teaspoons of rum. Cool, pour over shell and refrigerate. Prepare
chocolate pudding, add 2 teaspoons of rum and refrigerate. When cool,
pour over the vanilla layer and let stand 30 minutes. Spread with
cool whip and sprinkle with nuts. Refrigerate for 24 hours. When
ready to serve, place cherries on each slice.
Source: "The Yankee Kitchen" 03-17-93 (#4) [Joan from Rocklyn, Mass]
Source from luhu.jp
towel. Line entire bottom of a 13x9x2 pan, packing tightly and
refrigerate. Prepare vanilla pudding and cool down 10 minutes, add 2
teaspoons of rum. Cool, pour over shell and refrigerate. Prepare
chocolate pudding, add 2 teaspoons of rum and refrigerate. When cool,
pour over the vanilla layer and let stand 30 minutes. Spread with
cool whip and sprinkle with nuts. Refrigerate for 24 hours. When
ready to serve, place cherries on each slice.
Source: "The Yankee Kitchen" 03-17-93 (#4) [Joan from Rocklyn, Mass]
Source from luhu.jp