2 pkgs. sponge anisette cookies
2 sm. boxes chocolate pudding (not instant)
2 sm. boxes vanilla pudding (not instant)
1/3 c. rum
1/4 c. water
1/2 pt. heavy cream or Cool Whip

In large spring pan - layer cookies on bottom, mix water and rum together and sprinkle 1/2 the mixture over cookies. Make vanilla pudding using directions on the box and pour over the cookies. Let set for few minutes, then put another layer of cookies on top of vanilla pudding. Sprinkle remaining mixture of water and rum. Make chocolate pudding using directions on the box and pour over the cookies.

Refrigerate cake overnight (should make cake the day before serving it - to give it time to set). Before serving it beat 1/2 pint of heavy cream or use Cool Whip and spread over top. Remove sides from spring pan and serve.