Ingredients for Stella Doro Italian Rum Cake
- Stella Doro Anisette Toast
- 4 tablespoons of rum
- Vanilla Pudding Mix
- Milk
- Chocolate Pudding Mix
- 1 (8 ounce) container of Cool Whip
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How to Make Stella Doro Italian Rum Cake
- Line the bottom of a 13x9 inch glass baking dish with approximately 24 Stella Doro anisette cookies, cut in half lengthwise.
- Lightly brush or spray the cookie layer with 2 tablespoons of rum.
- Pour 1 (3.4 ounce) package of prepared vanilla pudding over the rum-soaked cookies.
- Arrange another layer of approximately 24 Stella Doro anisette cookies (cut in half lengthwise) on top of the vanilla pudding. Lightly brush or spray with 2 tablespoons of rum.
- Pour 1 (3.4 ounce) package of prepared chocolate pudding over the second cookie layer.
- Top with 1 (8 ounce) container of Cool Whip.
- Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
63g
Fat
7g
Carbs
8g