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1 cup milk (may use more, if needed)
2/3 small bottle rum extract
2 packages almond biscotti cookies
1 large box regular chocolate pudding mix (not instant)
1 large box regular vanilla pudding mix (not instant)
1 large container Cool Whip
Mix milk and rum extract in a small flat bottom casserole dish.
Dip cookies in and out of milk-rum mixture once.
Line an 8 x 12-inch or 9 x 13-inch pan or glass pan with the dipped cookies. Pack tightly. You will use 1 package and several from the second package.
Cook chocolate pudding, following the directions for pie filling. Let cool slightly. Pour over cookies.
Place in refrigerator to set.
Cook vanilla pudding, cool slightly and pour over chocolate.
Refrigerate to set.
When cooled, top with Cool Whip.
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