This is so easy — no fail!  And, anytime I’ve made it, I’ve always gotten rave reviews.  I’m not a big chocolate fan and I love this dessert.

Ingredients:

1 box Duncan Hines Swiss Chocolate or Dark Chocolate Fudge cake mix – make cake according to package directions
2 small boxes instant chocolate pudding mix
3 cups milk
1/2 cup Kahlua
16 oz. Cool Whip
4 Heath or Skor chocolate/toffee bars

Directions:

1.  Mix pudding with the milk.
2.  Crumble half the cake into a large glass or trifle bowl.
3.  Pour 1/4 cup Kahlua over cake.
4.  Spread half the pudding over the cake.
5.  Spread half the Cool Whip over the cake.
6.  Crush the candy bars.  I do this by putting them in a zipper type bag, putting it between 2 dish towels and beating it with a meat pounder.
7.  Sprinkle about 1/4 of the crushed candy over the Cool Whip.
8.  Repeat the whole process, but add all the remaining crushed candy on top.
9.  Chill and serve!

Here’s a view from the side so you can see all the yummy goodness!