Chocolate Ecstasy - cooking recipe

Ingredients

1 chocolate cake mix
2 pkg. instant chocolate pudding mix
3/4 c. Kahlua (chocolate liqueur)
1 (12 oz.) container Cool Whip
6 Heath bars

Preparation

Make the cake according to package instructions.
When cool, break into pieces, 2 to 3 inches in size.
Mix pudding as directed on box and blend in the Kahlua.
In a large punch bowl or clear glass baking dish place a layer of about 1/2 of the cake pieces. Cover with half of the pudding mixture, then 1/2 of the Cool Whip. Sprinkle on 1/2 of the crushed Heath bars.
(Crushing is easier when you freeze the bars first.)
Repeat layers ending with Cool Whip and Heath bars.
Refrigerate.