INGREDIENTS
- 1 package chocolate fudge cake mix
- 1/2 cup Kahlua, other coffee-flavored liqueur or strong coffee
- 1 (6 oz) package instant chocolate pudding mix
- 1 (12 oz) carton Cool Whip frozen whipped topping, thawed
- 6 Heath candy bars (1.4 oz each), crushed
DIRECTIONS
- 1.Bake cake according to package directions. Prick top of warm cake at 1-inch intervals using a fork; drizzle with Kahlua or coffee. Let cool.
- 2.Prepare pudding according to package directions; set aside.
- 3.Crumble cake; reserve 2/3. Place 1/3 of the remaining cake in the bottom of a 5-qt trifle dish or decorative glass bowl.
- 4.Layer with 1/3 of the pudding, 1/3 of the whipped topping and 1/4 of the crushed candy bars. Repeat the layers 2x using extra candy bars for top .
- 5.Refrigerate 4-5 hours before serving.