1/2 c. white rum with 1/4 c. water
1 sm. pkg. vanilla pudding (make as directed on box)
1 sm. pkg. chocolate pudding (make as directed on box)
2 pkg. anisette sponge toasts
Springform pan

Line pan with toasts tightly. With tablespoon, sprinkle half of rum and water mixture on toasts. Add cooled vanilla pudding mixture and again line with toasts and sprinkle remainder of rum and water mixture on toasts. Add cooled chocolate pudding. Put in refrigerator for at least 2 days. Remove from pan. Cover top and sides with whipped cream. May use other pudding variations.