1 chocolate cake (use a mix)
1/2 c. Kahlua
1 lg. instant chocolate pudding
1 lg. carton Cool Whip
4 to 6 Skor candy bars (freeze for easier crumbling)

Crumble or cube one of the chocolate cake layers on the bottom of serving bowl (use a trifle bowl if you have one); pour the kahlua over cake; spread 1/2 of the prepared pudding over cake.

Spread 1/2 of Cool Whip over pudding; crumble 1/2 half of the candy bars over Cool Whip and then repeat layers.

This is best if made at least 2 days in advance for the cake to absorb the flavor of the kahlua.