2 (3 oz.) pkgs. instant chocolate pudding
6 pkgs. Skor candy bars, chilled
2 (8 oz.) containers Cool Whip
1 pkg. chocolate cake mix

Bake the chocolate cake in a 13 x 9 inch baking pan. Cut the cake in half (vertically). Cut each half into 1 inch squares and arrange in bottom of the punch bowl. Prepare 1 package of the pudding, place in refrigerator for 6 minutes to jell. Spread over the cake squares.

Break 3 of the candy bars into crumbs and sprinkle on top of the pudding. Sprinkle 2 tablespoons Kahlua over crumbs. Spread Cool Whip over this. Repeat layers. Top with sprinkles, cherries and (or) chopped walnuts.