1 package anisette toast or sponge cookies
4 cups milk (1 cup for dipping cookies, and 3 cups for pudding)
1 package (3.5 ounces) fat-free, sugar-free vanilla pudding
1 package (3.5 ounces) fat-free, sugar-free chocolate pudding
2 teaspoons rum extract
1 small container frozen light whipped topping
Dip cookies in milk and line bottom of 13 x 9-inch pan. Make each pudding separately with 1½ cups milk. When completed, add 1 teaspoon rum to each. Layer vanilla, then chocolate pudding over cookies. Finish with whipped topping. Refrigerate at least 2 hours.