1 (20 oz.) fudge brownie mix
1/4 - 1/2 c. Kahlua or coffee liqueur
3 (3.5 oz.) boxes Jello chocolate mousse
8 (1.2 to 1.4 oz. size) Skor or Heath bars
1 (12 oz.) container whipped topping

Bake brownies according to package directions; cool. Punch holes in brownies with fork and pour Kahlua over brownies; set aside. Whip up Jello chocolate mousse according to package directions. Break Skor or Heath bars into small pieces in food processor or by tapping them with a hammer (right in the wrapper). Break up half of the brownies and place in the bottom of a glass trifle dish. Cover with half of the mousse, layer with half the candy and then add half of the whipped topping. Repeat layers with the remaining ingredients.

Serves 15 to 20.

Instead of the alcohol you may substitute a mixture of 1 teaspoon sugar and 4 tablespoons left over black coffee.