1 (21-23 oz.) pkg. brownie mix
1/3 c. Kahlua or other coffee liqueur
2 pkgs. Jello no bake chocolate mousse pie
2 (8 oz.) cartons Cool Whip, thawed
6 (1.4 oz.) Heath candy bars

Prepare brownies according to package directions. Bake. While baked brownies are still warm, prick them several times with a fork and pour coffee liqueur over them.

Prepare chocolate mousse according to the directions (do not use the crumbs for this recipe). Crush the Heath bars. Break the prepared brownies into small pieces.

Arrange half the brownie pieces in the bottom of a large glass bowl. Spread half the prepared mousse over the brownies. Spread 1 tub of Cool Whip over the mousse. Top with half the crushed Heath bars. Repeat with another layer of brownies, mousse, Cool Whip and candy bars. Chill until serving time. Can be made a day ahead. (This recipe can easily be halved, but it's best if still made in two layers of each ingredient.) 15-20 servings.