2 pkgs. Stella D'oro Anisette Sponge Cookies
2 pkgs. chocolate pudding and pie filling
2 pkgs. vanilla pudding and pie filling
1 c. milk
1 tbsp. rum
1 pt. heavy cream
Confectioners' sugar

1. Lay cookies on sides - very close together in a 13 x 9 inch Pyrex dish.

2. Mix 1 cup milk with 1 tablespoon rum and pour over the cookies.

3. Cook chocolate pudding with 3 1/2 cups of milk and pour over cookies.

4. Cook vanilla pudding with 3 1/2 cups of milk and pour over chocolate pudding.

5. Refrigerate until pudding sets.

6. Whip heavy cream with a small amount of confectioners' sugar and spread on top.

7. Refrigerate 3-4 hours before serving.