Cut anisette sponge cookies lengthwise and cover the bottom of a 9X12 pan or baking dish – sponge side up.
Prepare both Chocolate and Vanilla pudding according to package directions.
Let pudding cool for 5 minutes.
Cover the layer of anisette cookies with the chocolate pudding.
Cover the chocolate pudding with the vanilla pudding.
Cover and chill in refrigerator for several hours.
Hint: The longer you let this chill, the more the anisette flavor will blend with the pudding flavors.
When ready to serve, cover with a layer of Cool Whip.
Cut to desired portions and serve.
[For lower fat version use low fat or fat free milk and Cool Whip Lite]