2 pkgs. anisette toast (plain, not toasted)
1/2 C. water
1/2 C. Amaretto (mix with water in
a measuring cup).
1 pkge. chocolate pudding (not instant)
1 pkge. vanilla pudding
1 pt. whipped cream
Sliced almonds

Line a springfprm pan with one package of cookies, filling holes with broken pieces, so the pan is completely covered. Pour 1/2 of Amaretto and water mixture over cookies. Make chocolate pudding as directed and pour over cookies. With other package another layer of cookies over chocolate pudding. Pour the rest of the liquid over second layer of cookies. Cover pan with aluminum foil and refrigerate overnight. Next day remove side of pan. Whip cream and cover top and sides of cake and a few on top. Refrigerate until needed.

Recipe submitted by Mary