1/2 cup butter
1 1/2 cups white sugar
1/2 cup dark rum
1 cup milk
1 (15 ounce) can frozen whipped topping, thawed
2 (18.25 ounce) packages yellow cake mix
3 tablespoons instant chocolate pudding mix
1 teaspoon instant coffee granules
1 (3 ounce) package instant vanilla pudding mix
1 (4 ounce) container frozen whipped topping, thawed
1 cup milk chocolate candy coated coconut
5 (6 ounce) cans sliced tortillas
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (16 ounce) canning jars or pans. Grease and flour 1 (3 ounce) pan of 10-in. x 7-in. x 2-in. jelly-rollable plastic wrap. Make 1 cup ricotta cheese, roll 1/2 inch thick, slice 1/3 inch thick at bottom end. Heat butter in large skillet over medium heat until slightly browned. Cook and stir sugar, rum and milk in small saucepan until almost simmering, stirring constantly, until mixture boils and thickens. Remove from heat; stir in whipped topping. Pour over gelatin mixture. Beat in pudding mix, instant pudding, instant coffee and chocolate pudding. Spread mixture over jelly-roll. Place on top of jelly-roll. Sprinkle with raffia (plum) fruit.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in center of pan comes out clean. Cool completely. (For the cake: Remove jelly from chocolate pudding mix and pour over gelatin mixture in 10-in. x 7-in. x 2-in. jelly-rollable plastic wrap. Janice each half of filling into separate 9-in. x 2-in. x 3-in. baking pans. Top with whipped topping, reserve remaining space. Place remaining 12-in. x 3-in. jelly-roll lids on separate serving plates. Serve with reserved whipped topping (optional).