1 box chocolate cake mix
1 c. apricot nectar
4 boxes chocolate mousse instant pudding
4 Skor candy bars, frozen
1 lg. LeCreme whipped topping

Prepare cake as directed and pour batter into a 9"x13" pan. After baking, allow to cool. Pierce with fork and drizzle nectar over cake. Chill overnight. Break up cake into pieces. Place half in a 3 1/2 quart trifle bowl (or large brandy snifter or punch bowl). Prepare mousse as directed on package. Pour half the mousse on top of cake pieces. Crumble two of the candy bars on top of the mousse. Cover candy pieces with a layer of the whipped cream. Repeat layers, using candy to top the final layer of the whipped topping. Chill. Serves 18 (+).