1 box devil's food cake mix
1/2 c. Kahlua liqueur
2 or 3 boxes Jello chocolate mousse
1 or 2 tubs whipped topping
4 or 5 Heath Bars, crushed
1/2 c. roasted pecans or walnuts, chopped

Bake cake in a 9x13 inch pan. Let cake cool. Prick top of cake 1 inch apart. Pour Kahlua over cake.

Make chocolate mousse (cut down on milk; a little thicker consistency is needed.) Let cool.

Crumble half of cake in deep glass bowl. Looks good in Trifle bowl. Spread half of mousse on cake. Then spread half of whipped topping. Add half of crumbled candy bars and half of nuts. Repeat layers in same sequence. Refrigerate until serving time covered with plastic wrap.

NOTE: Can be frozen, then thawed for 30 minutes. Mousse freezes hard. Use what is needed and refreeze remainder. Serves 18-20. Use large serving spoon and individual dessert dishes or plates.