2 (16 oz.) Sara Lee pound cakes
1 jar Smucker's chocolate fudge
1/4 c. Kahlua
6 Heath Bars (reserve 1)
3 sm. pkgs. vanilla instant pudding
3 c. milk
3 c. whipping cream
8 oz. Cool Whip (reserve)

Use large trifle bowl on stand or large glass bowl with straight sides. Cut cake in cubes. Heat fudge sauce with Kahlua. Crumble Heath bars. Mix vanilla pudding, milk and cream together. Beat smooth with a wire whisk. Starting with cake cubes on the bottom, layer ingredients in thirds ending with pudding. Top with Cool Whip and sprinkle with reserved Heath Bar crumbs. Refrigerate for 2 days. Serves 12-15.