1 lg. or 2 sm. pkg. chocolate pudding (not instant)
2 pkg. Stella D'Oro sponge anise cookies
1 pt. heavy cream
1 lg. or 2 sm. pkg. vanilla pudding, not instant
1/2 c. rum
1/4 c. water

Using a spring form pan, layer sponge toast in pan. Break some pieces to fit when necessary. Mix rum with water. Sprinkle half of the mixture on toast cookies. Mix chocolate pudding according to package directions. Pour chocolate pudding over sponge cookies. Cool slightly.

Place another layer of cookies on top of chocolate pudding. Cook vanilla pudding according to package directions. Pour over second layer of cookies. Refrigerate. Remove spring pan when thoroughly cooled. Whip heavy cream and spread over top and sides. Can be decorated with chocolate chips, raisins, cherries, nuts, or any other topping of your chocolate.