1 chocolate cake mix
2 pkg. chocolate pudding
1 c. Kahlua liqueur
4 Heath candy bars, frozen crushed
8 oz. Cool Whip

Bake cake in 9x13 inch pan and let fully cool. Cut cake into 1 inch squares. Pour 1 cup Kahlua over entire cake (still in baking pan) and refrigerate at least 2 hours (preferably overnight).

Using a large glass bowl or trifle bowl, put a layer of cake, then add a layer of pudding, then a layer of Cool Whip. Then the crushed Heath bars. Continue layering until all ingredients are gone finishing with Cool Whip and Heath bars.