2-8″ plain pastry pie crusts (store bought or make your own)
1 box chocolate pudding (either cooking or instant)
1 box vanilla pudding (either cooking or instant)
1/4 tsp rum extract (more or less to taste)
whipped topping (like Cool Whip)

Prepare chocolate & vanilla pudding according to directions in separate pans. Add rum extract to vanilla pudding & stir in. Pour half of chocolate pudding into each crust & spread evenly. Pour half of vanilla pudding on top of each chocolate layer & spread evenly, being careful not to mix the layers. Chill in fridge. Once chilled put whipped topping on (see directions above). If you prefer a meringue topping, use cooked pudding & follow meringue directions above (but eliminating sprinkling anything on top of meringue