Coconut Pecan Pound Cake

One 3-3/8 oz pkg instant coconut cream pudding and pie filling
1 cup cold milk
1/4 tsp rum extract
1/2 cup pecan halves, coarsely chopped
1-1/2 cups heavy cream whipped
One 16 oz frozen pound cake, thawed
Pecan halves (optional garnish)

Prepare pudding according to package directions using milk and rum extract. Fold in pecans and 1/2 cup whipped cream; chill. Slice cake into thirds horizontally. Place one layer on serving plate. Spread with 1/3 of the pudding mixture. Repeat process twice. Frost sides with remaining whipped cream. Chill 3 hours.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana