1 chocolate cake mix
2 pkg. instant chocolate pudding
1 lg. pkg. Cool Whip
1 pkg. bite-size Heath bars or 5-6 lg. bars

Prepare chocolate cake according to package directions in a 9x13x2 inch pan. Let cool.

Prepare the instant chocolate pudding according to package directions. Lay out candy bars on counter top and crush with a meat tenderizing mallet. Remove them from the package after crushing and put into bowl. Cut the cake into small (1 inch) square.

Using a clear glass bowl or another clear dessert container, line the bottom with cake squares. Cover the cake with a layer of pudding, using about 1/4 of the pudding. Sprinkle about 1/5 of the crushed Heath bars over pudding. Spread about 1/4 of Cool Whip over candy bars. Repeat this layering 3 more times. There should be a few pieces of candy bar left. Sprinkle these over the top of the dessert for decoration. Chill until served.

ALTERNATIVE LAYERING METHOD: Pour cake batter equally into four 8-inch round pans and bake. Place one layer on large round serving dish, add layer of pudding, sprinkled candy bars, then Cool Whip. Repeat this 3 more times. Decorate with remaining candy bars.