1 prepared devil's food box cake
2 boxes prepared instant chocolate pudding (4 c.)
1 pkg. brickle
2 lg. Cool Whip (24 oz.)
1/2 c. Kahlua
Maraschino cherries for garnish
Chocolate syrup for garnish

Bake cake in a 9x13 inch pan. Cut into 4 quarters. Crumble one quarter into large bowl and add 1 cup pudding over top. Spread 1/4 cup brickle on top of pudding and then spread 6 oz. Cool Whip over that. Repeat this process 3 more times. Baste with Kahlua and decorate with cherries and chocolate syrup. Refrigerate overnight. Enjoy!