Preheat oven to 325°. Prepare pound cake as directed on package with water and melted butter; spread in a greased 9x13 baking pan. Bake at 325° for 15-20 minutes or until a toothpick inserted in center comes out clean; cool completely. In large bowl, combine cream cheese, pudding, powdered sugar and rum extract; beat with a whisk until smooth. Fold in whipped topping. Spread over cooled cake; sprinkle with Oh My! Chai. Refrigerate at least 2 hours. Before serving, pull a vegetable peeler over edge of candy bar to form curls; let drop over filling. Makes 15-16 servings.