No Bake Cake - cooking recipe

Ingredients

2 pkg. Stella D'Oro almond toast (buy 3 pkg. to be on the safe side)
2 small pkg. vanilla or chocolate pudding, cooked
3/4 c. water, with 1 tsp. vanilla or almond extract
1 (8 oz.) container Cool Whip

Preparation

Use a spring-form pan.
Buy 3 packages of almond toast to be on the safe side.
You may need more than 2, depending on the size of the spring-form pan.
Sprinkle some of the water on the bottom of the pan.
Put cookies, flat side down.
Sprinkle more water on top.
Pour some of the cooked pudding on the first layer.
Repeat until you have 3 layers.
Cover with Saran Wrap and refrigerate overnight or at least 6 hours before serving.
Run knife around the edges of the pan; release and spread Cool Whip on top and sides of the cake.