1 (3 3/8 oz.) pkg. instant coconut cream pudding and pie filling
1 c. cold milk
1/4 tsp. rum extract
1/2 c. Planters pecan halves, coarsely chopped
1 1/2 c. heavy cream, whipped
1 (16 oz.) frozen pound cake, thawed
Planters pecan halves (optional garnish)

Prepare pudding mix according to package directions using milk and rum extract. Fold in pecans and 1/2 cup whipped cream; chill. Slice cake into thirds horizontally. Place one cake layer on serving plate. Spread with 1/3 of the pudding mixture. Repeat twice. Frost sides with remaining whipped cream. Chill 3 hours. Serves 6-8.