Ingredients
-
1 (40 g) package chocolate instant pudding, prepared (I had to put in a pkg weight, just use any 4 serving size pudding box, the kind with sugar will weig)
-
1/2 cup liqueur, divided (Kahlua or Frangelico, Amaretto, Goldschlager, whatever you prefer)
-
12 ounces Cool Whip, defrosted
-
1/2 chocolate cake, 13 x 9-inches, cooled, cut in bite size cubes (save the rest for later)
-
1 chocolate toffee candy bar, shattered (Skor)
Instructions
- Assemble in a 2-quart bowl:
- Make the pudding as directed and add half of the liqueur before it sets, mixing well.
- Put half of the cake cubes in the bottom of the bowl then pour half of the rest of the liqueur over the cake.
- Spread half of the pudding over the cake then spread half of the Cool Whip over the pudding.
- Repeat layers then break the Skor bar up and sprinkle pieces over the top.