2 pkgs. Stella Dora Anisette Sponge cakes
1 lg. pkg. vanilla pudding
1 lg. pkg. chocolate fudge pudding
9 oz. container Cool Whip

Use a 9 x 13 inch Pyrex dish. Cook each package of pudding separately (using 1/2 cup less milk) and cool until warm. Cut cakes and line Pyrex dish (use bottom half of cookie). Pour vanilla pudding over cakes. Add another layer of cakes (use top half of cookie). Pour fudge pudding over cakes. Add another layer of cakes (use bottom half of cookie - invert). Refrigerate. Spread Cool Whip on top before serving. Garnish with chopped walnuts and confetti and (or) jimmies.