Mini Rum Cakes
6 ingredients
2 steps
Ingredients
- 2 cups cold 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon rum extract
- 6 individual round sponge cakes
- 1-1/2 cups whipped topping
- Fresh or frozen raspberries
Directions
-
1In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set.
-
2Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.
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