2 pkg. Stella D'Oro biscuits (sponge)
1 pkg. chocolate pudding
1 pkg. vanilla pudding
1/2 c. Kahlua
1/2 c. water
1/2 pt. heavy cream
Slivered almonds.

Line bottom of 9 or 10 inch springform pan with biscuits. (Sponge facing up.) Mix water and Kahlua together, sprinkle half of this mixture over biscuits. Pour cooked chocolate pudding over biscuits. Place second layer of biscuits on top. (1 package biscuits = 1 layer)

Sprinkle with remaining Kahlua mixture. Pour cooked vanilla pudding on top. Place in refrigerator for a few hours. Remove from pan and decorate whole cake with heavy cream. Decorate sides of cake with slivered almonds. Refrigerate overnight.