1 (6.5 ounce) package anisette toast cookies
1/2 cup coffee-flavored liqueur or strong black coffee
4 cups milk
1/2 cup sour cream
1 tablespoon instant espresso coffee powder
2 small boxes instant vanilla pudding and pie filling
1 cup heavy cream, whipped

Coarsely chop cookies; drizzle evenly with liqueur or coffee, tossing to coat well. Set aside.

Blend milk, sour cream and coffee powder in bowl with electric mixer. Add pudding mix; beat for 2 minutes. Let stand 1 minute.

Place 1/3 of the cookies in large clear glass serving bowl; top with 1/3 of the pudding mixture. Repeat layers twice. Refrigerate at least 4 hours or overnight.

Serve topped with whipped cream.