1 dark chocolate cake mix
1 c. Kahlua coffee liquor
3 sm. pkgs. chocolate instant pudding
16 oz. Cool Whip
8 Heath candy bars - freeze the bars & crush into sm. pieces for use

Bake cake mix in a 13 x 9 inch cake pan. When cool, cut into small finger pieces and pour Kahlua over cake pieces. Mix instant pudding as directed and refrigerate. You will need either a truffle bowl or a punch bowl. Put a layer of cake pieces, cover with a layer of pudding, then a layer of Cool Whip and sprinkle with Heath bars. Continue layering until all ingredients are used, ending with candy sprinkled on top. Keep refrigerated.