* 1 large box Jello Instant Chocolate Fudge pudding
* 2 1/2 Cups cold milk
* 1/2 Cup Kahlua
* 1 container Cool Whip (soften in fridge for a few hours)* 4 Skor bars (or favorite toffee bar), broken into small pieces
Directions
Prepare cake as directed and bake in a 9 x 13 pan. You will be cutting the cake in order to make layers (you may have a bit left over.) Meanwhile, prepare pudding by combining cold milk and Kahlua in medium bowl and whisk pudding in for 2 minutes. Refrigerate while cake bakes.
Once cake is cooled you can begin layering. In a large bowl, or trifle bowl, cover bottom with cake. Next, cover cake with an even layer of pudding. Then spread an even layer of cool whip over pudding and top with some of the crunched up Skor bars. Place another layer of cake, pudding, cool whip and Skor bars for one or two more layers. I usually get three full layers. Refrigerate until ready to serve. Enjoy!
