1 1/2 pkgs. Anisette sponge cookies
1 (3 1/2 oz.) pkg. instant chocolate pudding
1 (3 1/2 oz.) pkg. instant vanilla pudding
Rum extract
Cool Whip
Nuts and cherries

Cut cookies in half lengthwise.

Make the chocolate and vanilla pudding by following directions on box. Line rectangular shape dish with cookies. Cover bottom in rows, side by side. Put a little drop of rum extract on every other cookie.

Layer chocolate pudding over first layer of cookies. Line second layer of cookies over the pudding in rows, side by side. Little rum extract over the cookies (not too much).

Layer vanilla pudding over second layer of cookies. Little more rum over cookies. Cover the top with Cool Whip. Decorate with nuts and cherries. Refrigerate overnight to let it settle.