1 box chocolate cake mix
4 pkgs. instant chocolate mousse
3 (8 oz.) containers Cool Whip
1/2 c. Kahlua
6 Heath bars, crushed

Make chocolate cake according to directions one day ahead in a 9 x 13 inch pan. When cooled, make small slits all over the top of the cake. Pour kahlua into slits and let stand overnight.

On day to be served, make mousse according to directions and chill 1 hour. Crumble 1/2 of cake into a punch bowl or a trifle bowl. Place 1/2 of mousse over cake mixture, next 1/2 of Cool Whip followed by 1/2 of the crushed Heath bars. Repeat.