1 (9x13 inch) baked chocolate cake
1/2 c. Kahlua
2 (8 oz.) tubs Cool Whip
2 lg. chocolate mousse pudding mixes, made according to pkg. directions
1 pkg. Heath Bar brickles

Poke holes in cake with a fork and pour the Kahlua over cooled cake; let set overnight. Crumble cake and layer as follows (in decorative clear bowl) : crumbled cake, pudding, Cool Whip, and half of the brickles. Repeat these same layers, saving a portion of the remaining brickles for the top, ending with Cool Whip, sealing edges well. Sprinkle with remaining brickles and refrigerate several hours or overnight. Serves approximately 10 to 12.