2 pkgs. Stella D'Oro Anisette Sponge (not Anisette Toast)
1 sm. pkg. chocolate pudding (cooked only, not instant)
1 sm. pkg. vanilla pudding (cooked only, not instant)
1/2 c. Kahlua
1/2 c. water
Cool Whip

I used a 9 1/2 inch springform pan and just made it. Better with a 10 inch pan.

Cook both kinds of puddings. Line bottom of pan with anisette sponge. Break pieces to fill in gaps. Squeeze pieces in gaps. Mix kahlua and water together. Pour 1/2 cup of kahlua and water over layer of anisette sponge. Pour all vanilla pudding on top. Layer of anisette sponge. Then the rest of kahlua and water. Then chocolate pudding. Refrigerate 4 to 5 hours, or overnight. Top with Cool Whip before serving.