Italian Rum Cake - cooking recipe

Ingredients

2 pkg. almond toast or Anisette (Stella D'Oro)
1 c. boiling water
1 shot glass of rum
3 (small) pkg. cooked chocolate pudding
4 1/2 oz. vanilla cooked pudding
Cool Whip

Preparation

Spread one layer of toast on bottom of spring-form pan. (Crumble some and put in spaces.)
Pour 1/2 of mixture of boiling water and rum into pan.
Pour in cooked chocolate.
Spread another layer of toast.
Pour rest of boiling water and rum in.
Pour in vanilla pudding.
Keep in refrigerator for at least 2 days, covered.
After 2 days, take out of pan and ice with Cool Whip.