Instructions: Prepare chocolate and vanilla pudding according to directions in separate pans. Add rum extract to vanilla pudding and stir in. Pour half of chocolate pudding into each crust and spread evenly. Pour half of vanilla pudding on top of each chocolate layer and spread evenly, being careful not to mix the layers. Chill in fridge.

Once chilled, top with regular whipped topping (like Cool Whip). For more of a restaurant effect put topping into a cake decorating bag with tip and pipe on.

If you would prefer a meringue topping, beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form and sugar is dissolved. Spread over hot filling, for that Marie Callender"s effect leave a smidge of filling visible around the edge. Bake at 350 degrees for 12 to 15 minutes or until meringue is golden. Chill in fridge.

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