Line the bottom of a 10 inch springform pan with 15 of the anisette toasts, breaking them if necessary to fit.
Combine the kahlua and water and blend.
Pour half the kahlua mixture over the anisette toasts.
Prepare the vanilla pudding using package directions with 3 cups of the milk.
Pour the hot vanilla pudding over the toasts.
Cool slightly.
Add another layer of toasts.
Pour the remaining kahlua mixture evenly over the toasts; let stand until absorbed.
Prepare the chocolate pudding using package directions with the remaining 3 cups milk.
Pour the hot chocolate pudding over the soaked toasts.
Let stand until cool.
Chill, covered, for 8 to 10 hours.
Remove from the springform pan onto a serving plate.
Spread whipped topping over the dessert and sprinkle with almonds.
Cut into wedges and serve.