1 1 pound chocolate cake
1 cup brewed coffee
1 12 ounce bag brickle chips
1 6 ounce package chocolate instant pudding mix prepared according to
1 pint whipping cream whipped
1 7 1/2 ounce package slivered almonds
Break half of the chocolate cake in to the bottom of a glass bowl. Pour half
of the coffee over the cake. Sprinkle with half the brickle chips. Spread
half of the pudding over the chips. Then top with half of the whipped cream.
Repeat layers. Top with the slivered almonds and with cherries if desired.
From the Lr,