Anisette-Rum Cake - cooking recipe

Ingredients

1 1/2 pkg. Stella D'Oro anisette sponge biscuits
1 (5 1/2 oz.) pkg. dark chocolate pudding (not instant)
1 (5 1/2 oz.) pkg. vanilla pudding (not instant)
1 small container lite Cool Whip

Preparation

Make puddings according to package directions.
Split sponge biscuits in half and line the bottom of a 12 x 10 x 12-inch baking dish with one layer of split biscuits.
Spread layer of vanilla pudding over biscuits.
Top with another layer of chocolate pudding.
Chill, then spread Cool Whip over top.
Garnish with sliced almonds.
Can sprinkle rum over biscuit slices before adding pudding if desired.
Serves 12.