package (18-1/4 ounces) chocolate fudge cake mix
1 package (6 ounces) instant chocolate pudding mix
½ cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bars (1.4 ounces each), crushed
cake according to package directions. Cool. Prepare pudding according to
package directions; set aside. Crumble cake; reserve ½ cup. Place half
of the remaining cake crumbs in the bottom of a
4-1/2 or 5-quart trifle dish or decorative glass bowl. Layer with half of the
coffee, half of the pudding, half of the whipped topping and half of the
crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped
topping. Combine remaining crushed candy bars with reserved cake crumbs;
sprinkle over top. Refrigerate 4-5 hours before serving.
Makes 8-10- servings.