2 boxes chocolate mousse mix
1 box devil's food or dark chocolate cake mix
1 c. Amaretto or Kahlua (or more, if desired)
1 largest container Cool Whip
6 Heath candy bars (frozen)

Prepare boxes of mousse as directed on packages; chill several hours. Prepare cake mix according to package directions baking cake in 13x9 inch pan. Cool and loosen cake but leave in pan; drizzle liqueur over top.

Take 1/3 of the cake and line the bottom of a clear glass serving bowl with it. Layer 1/3 of the mousse on top of cake. Then layer 1/3 of the Cool Whip over mousse.

Crush 2 frozen Heath bars; sprinkle over whipped topping. Repeat layering once more, ending with a sprinkling of Heath bars; refrigerate dessert for a few hours.

When ready to serve, use a large-mouthed, long-handled spoon to dig down into layers for each serving. Any leftover cake and candy (if any) can be eaten at your leisure.

Heavy cream with 2-3 tbsp. confectioners' sugar whipped can be substituted.