Make this the night before serving and refrigerate overnight.
1 (16 ounce) pound cake, cubed
1 (16 ounce) jar fudge ice cream topping
1/4 cup coffee liqueur
6 (1 3/16 ounce) Heath bars, crushed
3 small boxes instant vanilla pudding
3 cups whipping cream
3 bananas, sliced
1 (12 ounce) container whipped topping, thawed
Put cake cubes into a bowl.
Heat fudge topping and coffee liqueur in microwave. Pour fudge mixture over the pound cake.
Take five crushed Heath candy bars and crumble evenly over the fudge sauce and cake mixture.
Whisk pudding and whipping cream until thick - DO NOT use mixer. Pour over cake mixture in the bowl. Put bowl in the refrigerator and chill for 30 minutes.
In a trifle dish or punch bowl, layer half of the thickened cake mixture, sliced bananas and whipped topping. Repeat layers, end with whipped topping.
Crumbled remaining crushed Heath bar on top.
Source: A Legacy of Faith: Finest & Best Cuisine published by First Baptist Church, Baton Rouge, Louisiana[_includes/bottom-right-recipes.html]