2 pkgs. anisette sponge toast
Rum extract or rum liquor
2 lg. pkgs. vanilla pudding
Lg. Cool Whip

In large roasting pan (preferably glass) dip sponge toast with milk and line the pan. DO NOT SOAK toast with milk or it will get soggy.

Cook pudding and pour over toast. Let set. After it sets and is still warm, pour rum over pudding (to taste). Refrigerate at least 4 hours.

Put whip cream on top and let set another hour. Cut into squares.