Everything in Moderation!

Chocolate Trifle

1 pkg chocolate fudge cake mix (18 ¼ oz)
1 pkg instant chocolate pudding mix (6 oz)
½ cup strong coffee
1 carton frozen whipped topping, thawed (12 oz)
5-6 Heath or Skor bars, crushed

Bake 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 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 the remaining crushed candy bars with reserved cake crumbs; sprinkle over top.
Refrigerate for 4-5 hours before serving. Yummy!
Yield: 8-10 servings.

*Hint 1: to crush the candy bars it works well to hit them a few times with a kitchen mallet before unwrapping. This is also a great stress management technique. :-)
**Hint 2: when layering the pudding and whipped topping start from the edge of the dish and spread toward the center. It’s hard to spread pudding over crumbled cake and it looks nice on the outside of the bowl to see the layers.