Chocolate Kahlua Toffee Trifle - cooking recipe

Ingredients

1 box devil's food cake mix
1 (6 ounce) package instant chocolate pudding mix
2 cups milk
1 cup Kahlua
16 ounces Cool Whip or 16 ounces fresh whipped cream
1 package Skor English toffee bits or 6 Skor candy bars, crushed up

Preparation

Prepare cake according to the box.
Set aside to cool.
Cut the cake up into cubes.
Combine pudding mix, milk and Kahlua.
If it is too runny, set it aside in the fridge to allow it to thicken for 20 minutes.
It will make it easier to work with.
To assemble, use a pretty straight-sided glass bowl or trifle bowl.
Layer the bottom with 1/2 the cake cubes making sure to line the sides of the bowl.
I usually like to cut a few rectangular pieces to line the side with and then fill the inside with the cubes.
Pour 1/2 the the pudding over the the cake layer making sure to spread it to the side of the bowl so you can see the layer.
Spread 1/2 the Cool Whip on top of the pudding mix in the same manner.
Sprinkle 1/2 the Skors bits on top of the Cool Whip.
Repeat the layering with the rest of the ingredients ending with the Skors bits on top.
Chill overnight before serving.