1 pkg. Stella Dora cookies, toast Annasette (or plain)
1 (4 serving size) pkg. chocolate pudding
1 (4 serving size) French vanilla pudding (or pistachio)
1 lg. container Cool Whip for topping
1 sm. pkg. dry nuts for topping (optional)

Cut cookies (lengthwise) in half. Place half of the cookies in the bottom of the pan. Use a 9 1/2 x 11 inch pan. Cook the chocolate pudding. Spread over the cookies and let cool while. Cook the vanilla pudding. Place the remaining cookies on top of the chocolate pudding. Spread the vanilla pudding over the cookies. (Cookies don't have to be touching perfectly one to the other.) Let cool. Spread the Cool Whip over cake and sprinkle with dry nuts. Refrigerate.