2 pkgs. Stella Dora Anisette Toast
2 sm. pkgs. chocolate pudding (not instant), cooked according to directions
1/4 c. rum mixed with 3/4 c. water
1 container Cool Whip

Line a 9 1/2 - 10 inch springform pan with 1 package anisette toast (don't crumble). Pour 1/2 rum and water mixture over top. Cover with 1/2 the pudding, then another layer of toast, rum/water and pudding.

Press plastic wrap onto pudding (to prevent skin from forming). Refrigerate overnight. Remove sides of pan and ice with Cool Whip.