Death by Chocolate
1 box chocolate cake mix
1 cup Kahlúa liqueur
3 (5 ounce) boxes Jell-O® chocolate mousse
3 (8 ounce) containers Cool Whip®
6 Heath® bars, crushed
Bake the cake as directed in a 13 x 9-inch pan. Let the cake cool, then poke it with a fork all over.
Pour Kahlúa over the cake and refrigerate overnight or several hours.
Make the mousse as per package directions and layer it with the Cool Whip® and crushed Heath® bars.