Toffee Trifle - cooking recipe

Ingredients

6 (1.4 oz.) Skor candy bars, frozen and coarsely chopped
1 (18.25 oz.) pkg. chocolate cake mix
2 (3.9 oz.) boxes instant chocolate pudding
1 (12 oz.) container frozen whipped topping, thawed

Preparation

Bake cake mix according to directions.
Use a 13 x 9 x 2-inch pan.
Cool cake and cut or break cake into bite size pieces. Set aside.
Prepare pudding mix as directed; do not chill. Place half of cake pieces into large bowl; top with half of pudding, then top with half of whipped topping and chopped candy bars.
Repeat layers, ending with chopped candy bars.
Cover and refrigerate for at least 4 hours or overnight.
Makes 16 to 18 servings.