Italian Rum Cake

2 - 3 1/2 oz. pkg. Instant vanilla pudding
2 - 3 1/2 oz. pkg. Instant dark and sweet pudding
7 cups milk
2 tsp. rum extract
1 1lb Pound Cake
1 8 oz container of Cool whip

Line bottom of 13 X 9 X 2 pan with cake sliced ¼ in. thick. Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract. Let pudding set 5 min., then pour over cake. Put another layer cake. Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract. Let pudding set 5 min., then pour over cake. Top with cool whip.

Let set overnight. Keep refrigerated.