Chocolate Cake Dessert - cooking recipe

Ingredients

1 (9 x 13-inch) chocolate cake
4 (4 1/2 oz.) pkg. instant chocolate pudding
6 c. milk
16 oz. Cool Whip
2 Heath candy bars

Preparation

Crumble half of cake in a large serving container.
Prepare pudding according to package directions, using 1 1/2 cups milk per package (6 cups total).
Pour half of pudding over crumbled cake. Spread half of Cool Whip over pudding and sprinkle one crushed Heath bar on top of Cool Whip.
Repeat layers.
Yield: 15 to 20 servings.