Instructions: Pour milk into a large bowl. Add pudding. Beat with a wire whisk for 2 minutes. Let stand for 5 minutes. Gently stir in 2 cups of Cool Whip.

Arrange half of the cake cubes in a 3-1/2 quart serving bowl. Drizzle with half of the chocolate syrup. Add half of the chopped candy bars then half of the pudding mixture. Repeat layers ending with pudding layer.

Refrigerate for at least 1 hour or until ready to serve. Garnish with remaining whipped topping. Sprinkle with additional hopped candy if desired. Store any leftovers in refrigerator.

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