1 recipe chocolate brownies, baked in 9x13 inch pan (I used a mix)
1/4 c. Kahlua (optional)
2 pkg. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath bars, crushed
1 c. pecans, chopped

Prepare brownies, cool, and poke holes. Pour Kahlua over brownies. Crumble and place half the brownies in a trifle bowl or 9x13 inch pan. Reserve the remainder of the brownies for later.

Prepare the mousse according to directions and divide in 2 portions. Spread half of the mousse over the crumbled brownies. Spread half the container of whipped topping over the mousse. Crush the Heath bars and nuts and sprinkle half over whipped topping. Repeat layers.

Refrigerate and allow to set for several hours or overnight for flavors to mingle. Serves 12-15 people. Keeps for a long time!