3 qt. rectangular dish
1 lg. box vanilla pudding
1 lg. box chocolate pudding
2 tsp. rum extract
2 pkgs. anisette sponge (Stella Doro)
1 lg. container Cool Whip
Crushed walnuts, top

Cook pudding according to box instructions; add 1 teaspoon rum extract to each pot of pudding; (pour while hot). Slice anisette toast lengthwise, layer into dish, starting with the toast, vanilla pudding, toast, chocolate pudding; chill until firm. When ready to serve; spread a layer of Cool Whip on top and sprinkle with crushed nuts. Refrigerate.