2 pkgs. anisette sponge cookies (Stella Doro brand)
4 c. milk
2 sm. boxes vanilla instant pudding
2 sm. boxes chocolate instant pudding
4 c. Cool Whip
1 lg. container Cool Whip

Cut cookies lengthwise and place one layer in the bottom of a 9x13 inch baking dish.

Mix vanilla pudding with 2 cups milk and 2 cups Cool Whip. Spread over cookies. Cover pudding with a layer of Cool Whip.

Add another layer of cookies.

Mix chocolate pudding with 2 cups milk and 2 cups Cool Whip. Spread over cookies. Cover pudding with a layer of Cool Whip.

Refrigerate overnight before serving.