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Prepare the pound cake according to package directions.
Allow to cool.
Whip the whipping cream and sugar until peaks start to form, approximately 4-5 minutes.
Add cream cheese, pumpkin purée and pumpkin pie spice.
Mix just until smooth.
Cut the pound cake into 1/2 inch wide slice.
Line the bottom of a springform pan with 1/2 of the cake slices.
You will need to cut them to fit. Crowd and overlap them to completely cover the
bottom.
Sprinkle with 2 tablespoons rum.
Spread half of the pumpkin filling over the pound cake.
Repeat with second half of the pound cake slices.
Sprinkle with 2 tablespoons of rum then the rest of the filling. Smooth out the top.
Cover tightly with plastic wrap and then aluminum foil.
Chill overnight.
To unmold,
run a knife around the edge and release the pan sides.
Place on a serving platter and sprinkle with crushed cookies.
Cut and serve.
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