Chocolate Heath Dessert - cooking recipe

Ingredients

1 (18 ounce) box betty crocker butter recipe supermoist chocolate cake mix (you can use any chocolate cake mix...just make according to package directions)
1 1/3 cups water
1/2 cup butter, softened (or 1 stick)
3 eggs
1 (4 ounce) package chocolate instant pudding
1 (3 1/2 ounce) package butterscotch pudding mix
2 cups cold milk
2 cups vanilla ice cream
1 (8 ounce) container Cool Whip (I use Extra Creamy)
3 Heath candy bars or 3 Skor candy bars, crushed

Preparation

Heat oven to 350 degrees.
Grease bottom only of 13X9 cake pan.
Beat cake mix, butter and eggs on low speed 30 seconds, then on medium speed one minute, scraping bowl occasionally.
Pour into pan.
Bake until toothpick inserted in center comes out clean (I shorten the time a bit from the directions, since you're only using 2/3 of the batter).
While cake is cooling, beat together puddings, milk and ice cream until smooth and thick (about 2 minutes).
Place mixture in refrigerator until cake is completely cooled.
Smooth pudding mixture over cooled cake.
Spread Cool Whip over top of pudding mixture.
Sprinkle crushed Heath bars over top of Cool Whip.
Refrigerate.