Preheat oven to 350 degrees. Spray 9" X 13" pan with nonstick spray. In large bowl using hand mixer, beat together the ricotta cheese, eggs, sugar and vanilla until smooth. In another large bowl, mix together your cake mix according to box directions. (The following directions are correct, the layers "switch" during baking time.) Pour cake batter into prepared pan. Spread to fill pan evenly. Once cake batter is in place, carefully pour the cheese mixture evenly over top of cake batter. Spread to cover cake batter as best you can. Bake the cake at 350 degrees for 1 hour, remove and cool completely. Stir pudding mix and milk, whisk till combined, fold in cool whip and spread over cooled cake. Cover and refrigerate at least 6 hours. It tastes even better the next day!!
Use 1 chocolate cake mix and bake according to package directions in a 13 x 9 inch pan. Cool; cut into 2 inch squares.
Prepared pudding according to package directions.
You will need a large, deep clear bowl (trifle or punch bowl)
Place half the cake squares in the bottom of the bowl, tucking them closely together. Next, spoon half the pudding mixture over the cake. Spoon Cool Whip on pudding and carefully spread to cover pudding. Next, sprinkle half of the Heath toffee bits on top of the Cool Whip. Repeat layers. Refrigerate.
You can use sliced Ho Ho snack cakes , with the pinwheel design facing out in the trifle dish, for a pretty design.
Brownies can also be used in place of the cake.
You can pour 3 Tbsp. of Kahlua liqueur on the cake for added flavor.