Recipes

Line a spring-form pan with anisette toast, filling in spaces with small pieces.

Cook vanilla and chocolate puddings as instructed on package.

While pudding is still warm, pour chocolate flavor over toast, place slices of banana over this layer, then layer another row of anisette toast over.

Pour vanilla pudding over top.

Refrigerate overnight.

Run a knife around the cake and remove the spring-form.

Serve cake with cool whip on top.