1 package (18-1/4 oz) chocolate fudge cake mix
1 package (6oz) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 oz) Cool Whip, thawed
6 Heath bars. (1.4 oz each), crushed
Preheat oven to 350°F. Bake cake according to directions on box. Let cool. Prepare pudding according to package directions; set aside. Crumble cooled cake; reserve 1/2 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 cool whip. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 to 5 hours before serving.