1 deep aluminum lasagna pan, disposable
1 lg. vanilla pudding
1 lg. chocolate pudding
3 packs Stella Dora Anisette Sponge cookies
1 med. pack Cool Whip
5 c. milk for pudding
Chopped nuts
1/2 c. rum

Line bottom of foil pan with cookies. Cut length and width wise. Lay cookies on sides close together. Prepare one package of pudding using 2 1/2 cups milk and 1/4 cup rum. After pudding is thickened and while hot, pour over first layer of cookies. Place second layer of cookies cut width wise only. Prepare other package of pudding with remaining milk and rum. Pour over cookies while hot. Place final layer of cookies cut length and width wise on top. Wait 15-20 minutes. Spread Cool Whip over top. Sprinkle with nuts. Cool in refrigerator about 8 hours. You can cut cake or scoop out with a spoon. ENJOY!