2 pkgs. Anisette sponge cookies
1 pkg. each chocolate and vanilla pudding, instant, prepared as directed
1 container Cool Whip
1 bottle maraschino cherries
1 pkg. crushed nuts
Rum extract
11 3/4 x 7 1/2 x 2 inch rectangular dish

Cut cookies in half and line pan fitting cookies in crevices. Sprinkle 1 tsp. rum extract; spread chocolate pudding; spread nuts. Lay another row of cookies, sprinkle 1 tsp. rum extract; spread vanilla pudding; spread nuts. Layer another row of cookies, spread Cool Whip. Garnish with nuts and cherries. Refrigerate for 1 hour before serving.