1 (18.25 ounce) package buttermilk baking mix
1 (3.9 ounce) package instant vanilla pudding mix
1 (21 ounce) can marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch baking pan. Set aside.
In a large bowl combine the buttermilk and pudding mix. Stir in the marshmallows and marshmallows; gently stir to form a smooth, pudding-like consistency. Pour into prepared pan, smoothing the top. cool, frost with rum cake filling, then dip the sides into rum glaze.
To serve: In a wide, shallow bowl, stir together the pudding, the mint and the marshmallows until all are well coated.
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