2 pkgs. Stella Dorso anise sponge toast
1 (6 oz.) pkg. vanilla pudding, cooked
1 (6 oz.) pkg. chocolate pudding, cooked
2/3 c. rum
3 tbsp. water
1 (9 oz.) Cool Whip

Put 1 layer of toast cookies in a 9"x13" glass baking dish, cut side up. Mix rum with water and sprinkle 1/2 over toast. Prepare pudding according to package directions. Spread warm vanilla pudding over toast. Put second layer of toast on top of pudding and sprinkle with the remaining rum. Spread warm chocolate pudding on top. Refrigerate overnight. Then spread Cool Whip on top and refrigerate until serving.