[SIZE=+2][SIZE=-1][SIZE=-1][SIZE=+1] 1 pkg chocolate cake mix
1 lg instant chocolate pudding mix
1/2 bailys irish cream
1 8oz container Cool Whip
5-6 Heath bars or Skors bars
Bake chocolate cake in 9×13 pan — night before. Cool 10 minutes. Poke holes w/ fork 2″ apart. Pour 1/2 bailys over cake — cover and leave on counter overnight, allowing it to soak in.
Next day — make instant pudding as pie directions — thicken 10 minutes. Smash choclate up
Take a soup spoon and spoon 1/2 of cake in chunks into large glass bowl. Then layer 1/2 of pudding, 1/2 of Kool Whip and 1/2 of candy sprinkles on top.
Repeat layers.
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