1 (16-ounce) container frozen whipped topping, thawed 10 Heath candy bars, finely chopped--or 1 (10-ounce) bag almond toffee bits (as sometimes Heath bars are hard to find!)
1 cup butter toasted pecans, chopped
Prepare cake mix according to package directions and bake in a 9 x 13-inch pan. Remove from oven and gently poke holes on top of cake using a fork or toothpick. Drizzle ½ cup of the coffee flavored liqueur evenly over the cake, and allow to set 30 minutes or until thoroughly cooled.
While the cake is mellowing, prepare the pudding using the cold milk and sour cream in place of package instructions. Refrigerate until needed.
In a small bowl, gently fold the remaining ¼ cup coffee flavored l
iqueur into the whipped topping and refrigerate until needed.
When ready to assemble, crumble one-half of the moistened cake in the bottom of a 5-quart clear glass trifle dish, or other suitable container. Pour in one-half of the pudding mixture, and then top with half of the whipped topping. Sprinkle one half of the crushed candy bars. Repeat the layers and sprinkle the remaining chopped candy bars and pecans pieces decoratively over the top. Cover with plastic wrap and refrigerate for 4 to 5 hours before serving.
***I use Kahlua, but one may also use strong coffee in place of the coffee liqueur.
Yields 8-10 servings.
Of all my recipes, my friends suggested I send this one in for the contest! Hope you like it!