Ingredients:

1 2 pkg 4 - 5 1 lg 2 oz

9” x 13” chocolate cake  (3 1/2 oz  each) instant chocolate pudding, prepared as directed on box Skor(Heath) Bars, broken into bite-sized pieces. I use five.  La Creme (Cool Whip) Kahlua (optional)

Procedure:

1.  Bake the chocolate cake. Cool. Cut in half. Freeze one half for future use. Break the other half into walnut-sized pieces.
2.  Prepare pudding as directed on the packages and allow to set and chill in the refrigerator.
3.  Thaw La Creme (Cool Whip)
4.  Stir Kahlua into the La Creme. Optional.
5.  Layer the above ingredients in a footed trifle bowl or good-sized bowl in the following order:
    1/2 of the cake
    1/2 of the pudding
    1/3 of the candy pieces
  Repeat.
6.  Cover the top with the La Creme.
7.  Garnish with the last third of the candy pieces.
8.  Chill until serving time.
9.  Make a day in advance but not more than two.

If you love brownies and nuts, you may want to substitute a batch of brownies with nuts for the chocolate cake. I actually prefer the brownie variation, but children like the cake-type best.

To travel:  Make a collar for the bowl from heavy duty foil or double layers of regular foil as you might for a souffle. Then cover the top with clear plastic wrap.