Ingredients
2 cups cold 2% milk1 package (3.4 ounces) instant vanilla pudding mix1 teaspoon rum extract6 individual round sponge cakes1-1/2 cups whipped toppingFresh or frozen raspberries
Preparation
In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set.
Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.
