2 pkgs. Stella Doro Anisette Sponge
1 pkg. chocolate instant pudding
1 pkg. vanilla instant pudding
Chopped nuts
1 (8 oz.) container Cool Whip

Use a 13 x 9 inch cake pan, greased. Slice each Anisette Sponge in half. Prepare the vanilla and chocolate pudding as directed on package. Make a layer of anisette sponge on bottom of cake pan. Spread chocolate pudding over the layer of sponge. Put second layer of Anisette Sponge, spread vanilla pudding over the layer of sponge, put third layer of sponge on top. Spread Cool Whip over top layer and put nuts on top. Refrigerate for approximately 2 hours before serving.