No-bake rum cake

Yield: 21 Servings

Measure Ingredient
2 packs Stella Dora Annaset Sponge
1 pack Vanilla Pudding (6 serving)
1 pack Dark Sweet Chocolate Pudding (6 serving)
1 ounce Bottle Rum Flavoring
9 ounces Cool Whip
½ cup Slivered Almonds
12 Maraschino Cherries, halved

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] From Gemini's MASSIVE MealMaster collection at

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