2 pkgs. almond toast cookies
1 pkg. vanilla pudding (cook type-not instant)
1 pkg. chocolate pudding (cook type-not instant)
1/2 c. Amaretto
3 1/2 c. milk
Cool Whip, 1 sm. container
1 sm. pkg. slivered almonds

Place one layer of toast cookies in bottom of a springform pan (cookies must be pushed together so 1 package fits on bottom layer.

Cook vanilla pudding with 1 3/4 cups milk and 1/4 cup Amaretto. Pour over toast.

Arrange second layer of toast - pushing together as other layer.

Cook chocolate pudding the same way as the vanilla pudding. Pour over toast.

Chill overnight. Undo springpan. Spread Cool Whip on top and sprinkle the slivered almonds on top.