Irish Tipsy Cake - cooking recipe

Ingredients

1 box yellow cake mix
3 small pkg. vanilla instant pudding
1 large container Cool Whip
2 pkg. English walnuts
1/4 c. rum
maraschino cherries

Preparation

Bake cake as directed on box; cool.
Prepare pudding as directed on box and add rum.
Use a small punch bowl and crumble enough cake to cover the bottom; cover with a thin layer of pudding and rum mixture, then a layer of Cool Whip.
Sprinkle with chopped nuts.
Repeat these layers until all ingredients have been used, being sure the top layer is Cool Whip.
Cover with nuts and dot with maraschino cherries.
Do not serve for 4 days.
Keep refrigerated.
The cake will stay delicious up to 10 days.
I put cherries around the sides of the cake to make it look pretty.