Rum Pudding Cake

2 pkg 7oz flavored Anisette Sponge Biscuits
1/4 c light and dark Rum
4 c Milk
1/2 c Sour Cream
1 pkg (3 3/4oz) Vanilla Instant Pudding
1 pkg (4 1/2oz) Chocolate Instant Pudding


Sprinkle one side of biscuits with rum. Arrange one pkg of biscuits flat side down, as tight as possible in bottom of 9" spring form pan. Crumble remaining of package to fill spaces. Mix 2 cups of milk and sour cream in a large bowl till well blended. Stir in vanilla pudding till smooth. Chill to partially set, pour over biscuits.
Arrange other package of biscuits on top of pudding, using crumbs to fill in spaces.
Mix chocolate pudding with other 2 cups of milk. Do the same over biscuits. 


Cover, refrigerate overnight.
Optional whipped cream on top to serve.