1 chocolate cake mix
1/2 c. Kahlua (may sub. coffee brandy)
2 boxes instant chocolate pudding
2 (8 oz.) containers LaCreme whipped topping
Solo peanut brittle crunch topping
6 oz. can red lid found in pudding section of supermarket

Prepare cake mix as directed in two 8 inch pans. Cool. Remove layers and wash pans. Line pans with saran wrap and put cakes back in. Poke holes with fork or toothpick and drizzle 1/2 cup Kahlua or coffee brandy over cakes. Let soak overnight.

Cut cake to make 4 layers. Layer 1 layer of cake with pudding, La Creme, peanut brittle crunch. Repeat layers until trifle dish is full. Finishing with peanut brittle crunch.