1 chocolate cake mix
2 pkg. instant chocolate pudding
1/2 c. Kahlua
12 oz. container Cool Whip
6 Heath bars crushed or approximately 1/2 pkg. Heath Brickle (I generally freeze the candy bars)

Make the cake. When cool, break the cake into pieces 2 or 3 inches in size. Mix pudding as directed and blend in the Kahlua. In a large bowl such as a punch bowl or brandy snifter place a layer of about 1/2 of the cake slices. Cover with 1/2 pudding mixture. Then 1/2 of the Cool Whip. Sprinkle with 3 crushed Heath bars. Repeat all layers. Refrigerate. Can be made a day ahead.