7 oz. pkg. Anisette sponge cookies
3.9 oz. pkg. chocolate pudding
3.9 oz. pkg. vanilla pudding
1 c. chopped almonds
8 oz. pkg. Cool Whip

Slice Anisette sponge cookies in half (lengthwise). Prepare pudding according to package directions. For best results, do not use instant pudding. Place 1 row of sliced cookies in 7 1/2 x 9 inch baking pan. Top with chocolate pudding, spreading evenly over entire layer. Place another row of sliced cookies over pudding and cover with vanilla pudding. Continue to alternate, covering last layer with pudding. Refrigerate at least 4 to 6 hours. When ready to serve, top with Cool Whip and sprinkle with chopped almonds. Garnish with maraschino cherries; enjoy. Makes 12 servings.