Categories: Desserts, Alcohol 
      Yield: 12 servings 
  
      1 cn Dark pitted cherries; 
           - drained, soaked in rum 
           - overnight 
      1 c  Rum 
      1 c  Sliced canned peaches; drain 
      1 lg Vanilla pudding * 
      1 lg Chocolate pudding * 
      2 pk Stella D'Oro anisette toast 
    1/3 c  Creme de cacao 
    2/3 c  Rum 
  
   * do not use instant pudding Drain rum from cherries and add to creme de 
  cacao mixture. Cook both puddings separately. Let cool. Line bottom of 
  springform pan with cookies. Fill in all gaps. Drizzle rum & cream de cacao 
  mixture over cookies, using 1/3 of mixture. Add peaches to vanilla pudding. 
  Add cherries to chocolate pudding. In springform pan lined with cookies, 
  place vanilla pudding w/peaches. Add another layer of cookies. Drizzle with 
  half of remainder of rum mixture. Spread chocolate pudding with cherries on 
  top. Layer again with cookies and drizzle remaining rum mixture. Place in 
  refrigerator for several hours or overnight. Top with whipped cream at 
  serving time.