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lunes, 12 de diciembre de 2011

Anisette Cake


1 package anisette toast biscuits or anisette sponge biscuits
1 c milk
1/4 c rum or rum flavour
1 box vanilla instant pudding
1 box chocolate instant pudding
whipped topping or cool whip

Arrange toast in oblong glass pan, mix milk with rum, pour on biscuits.
Make vanilla pudding, beat until thick, pour over biscuits, same with chocolate pudding, pour over vanilla pudding, last spread whipped topping over all.
Refrigerate for at least 2 hours.
To serve cut in squares.

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