1 pkg chocolate fudge cake mix
6 oz instant chocolate pudding mix
12 oz whipped topping
½ cup coffee
6 Heath bars, crushed
Bake cake according to pkg directions. Let it cool.
Prepare pudding according to pkg directions; set aside.
Crumble cake; reserve ½ cup.
Place half of the remaining cake crumbs in the bottom of a 5 qt decorative glass bowl.
Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed Heath bars.
Repeat the layers a second time.
Combine remaining crushed Heath bars with reserved cake crumbs; sprinkle over top.
Refrigerate 4 hours before serving.
Sugar: 36g
:
Calcium: 91mg
Calories: 329kcal
Carbohydrates: 55g
Cholesterol: 1mg
Fat: 12g
Fiber: 2g
Iron: 2mg
Potassium: 223mg
Protein: 4g
Saturated Fat: 5g
Sodium: 626mg
Vitamin A: 25IU
