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.

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