CHOCOLATE TRIFLE*

1 box chocolate cake
12 oz. container whipped topping, thawed
1 large box instant chocolate pudding
6 Heath bars, 1.4 oz. each, or other candy bars of your choice
loads of Kahlua

Make cake in a 9x13x2 inch pan according to manufacturer's directions. Cut into 1" squares when cooled.

Make chocolate pudding according to manufacturer's directions. Refrigerate. 

Place Heath bars in a gallon-size, zip top food storage bag. Using a rolling pin, mallet, or the bottom of a glass, crush the candy into bite-size pieces. (Try not to puncture the bag!)

To assemble, fit half the cake into a trifle bowl, or any large bowl. Drizzle with Kahlua. (Don't be shy). Spread half the pudding over the cake, and top with half of the whipped topping and half of the candy. Repeat layers. Refrigerate until ready to serve. 


*This dessert is best made the day it is to be served.