• 1 ½ t. instant coffee

• ¾ cup warm water

• 1 10.75 frozen pound cake thawed

• 1   8 oz. package of mascarpone cheese (or cream cheese) softened

• ½ cup powdered sugar

• ½ cup chocolate syrup

• One12 oz. container of frozen whipped topping thawed and divided

• One (1.4 oz) Heath Bars coarsely chopped

Stir together coffee and water.  Cool.  Cut cake into 14 slices.  Cut each
slice in half diagonally.  Place triangles in bottom and up sides of a 9” deep dish pie plate.  Drizzle coffee mixture over cake.  Beat cheese, sugar and syrup until
smooth.  Add 2 ½ cups of topping and beat until fluffy.  Spread over cake.  Dollop remaining whipped topping around edges.  Chill 8 hours.