1 box chocolate cake mix
2 (10 oz.) pkgs. Cool Whip
10 heath bars
2 lg. instant chocolate pudding mixes

Bake cake layers according to package and let cool overnight. Make instant pudding and refrigerate overnight. (I use 2 separate containers.) Freeze heath bars.

When preparing, use an 8- or 9-inch clear salad bowl, approximately 8-inches in height. Bread chocolate layers into pieces and make first layer. Add one container chocolate pudding, then add one container Cool Whip. Crumble five Heath bars (I use a hammer) and add. Repeat layer, ending with Heath bars on top.