1 (18 ounce) package white frosting
3 tablespoons oil
2 cups rum
2 cups instant coffee
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla extract
4 cups marshmallow creme
1 (16 ounce) package softened buttermilk biscuits
In a medium saucepan over medium heat, combine the icing and oil and bring to a boil. Stir until thick and smooth. Remove from heat and stir in the coffee and cream cheese, eggs, and vanilla, and pour into one 10 inch square pan.
Line baking sheets with foil. Drizzle with 1/2 teaspoon rum, repeat the process for remaining rums and creme. Beat on medium speed for 12 to 15 minutes. Turn batter out onto a wire rack and frost with remaining rum. Pipe lined jelly beans or marshmallows or lightly coated biscuit tops. Cover cake with remaining 2 cups rum or cream cheese.
Let stand for 30 minutes or until firm. Cut into 1/3 inch slices and serve immediately.