Ingredients

  • 2 pkg. Archway Sugar cookies
  • 3/4 cup melted butter
  • 1 1/2 teaspoons rum extract
  • 2 (3.4 oz.) pkgs. Jello Instant Butterscotch Pudding
  • 2 cups cold milk
  • 1 tablespoon rum extract

Directions

  1. Crumble cookies into a medium-sized bowl.
  2. Add melted butter and 1 1/2 tsp. rum extract. Stir until cookis are dampened.
  3. Press mixture into a 13x9 inch pan.
  4. Bake at 350 degrees for about 15 min.
  5. Remove pan and cool for 10 min.
  6. Empty boxes of pudding into another bowl.
  7. Add 1 tablespoon of rum extract and 2 cups of milk.
  8. Beat with a wir whisk until mixture is blended and has thickened (about 2 min.)
  9. Spread pudding mixture on top of baked cookie crust.
  10. Cover and chill at least 4 hours.
  11. Cut into 12 pieces. (may garnish with a little Cool Whip if desired)